About this recipe:The classic pineapple upside-down cake made with fresh pineapple. Serve with dollops of crème fraîche for a special afternoon tea.
175g (6 oz) butter, melted
175g (6 oz) dark brown soft sugar
175ml (6 fl oz) unsweetened pineapple juice
1 fresh pineapple - peeled, cored and cut into rings
200g (7 oz) plain flour
1/2 teaspoon salt
100g (4 oz) caster sugar
1 dessertspoon baking powder
3 eggs, separated
1/2 teaspoon vanilla extract
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 200 C / Gas mark 6.
Brush a little bit of the butter on the inside of a 23cm (9 in) cake tin.
Mix 75g of the butter with the dark brown sugar and 4 tablespoons of the pineapple juice. Place this mixture in the bottom of the cake tin. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set tin aside.
Stir together the flour, salt, caster sugar and baking powder.
Beat the egg whites until stiff but not dry; set aside. In a separate bowl, beat two of the egg yolks until lemony yellow, and stir in the remaining pineapple juice, vanilla and remaining melted butter. Add this mixture to the flour mixture and stir until just combined. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
Bake in preheated oven for 30 minutes. Let cake cool for 10 minutes, then cover cake tin tightly with a serving dish and invert so that the pineapple side is up.
This was my first attempt at Pineapple upside down cake and it worked really, REALLY well! The sponge was moist and and pineapple topping was temptingly delicious! I'll definitely be doing this recipe again! I needed to cook it for longer than listed despite having a fan assisted gas oven but it wasn't a problem! - 21 Mar 2010