About this recipe:A favourite treat, this version uses crème fraîche rather than butter.
2 tbsp light muscovado sugar
227g can (4 slices) pineapple in juice, drained
a few glacé cherries, halved
175g caster sugar
100ml crème fraîche
125g plain flour
1 1/2 tsp baking powder
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200°C (gas 6). Lightly grease a 20cm diameter, 4cm deep sponge tin and sprinkle with the brown sugar. Lay the pineapple slices flat over the base and fill any gaps with half cherries, with the cut side facing upwards.
Beat together the eggs and sugar in a mixing bowl until light and fluffy, then beat in the crème fraîche. Sift the flour and baking powder over the mixture and fold in gently but thoroughly.
Carefully pour the mixture into the tin, making sure not to dislodge the fruit. Bake for 35–40 minutes until well risen and golden brown and springy to the touch.
Leave the cake to cool in the tin for 5 minutes before turning out, upside-down onto a serving plate, so that the pineapple is on top. Serve warm.
*For a variation, use well-drained halved canned pears instead of pineapple. *You could also bake this cake in a 20cm diameter cake tin or a deep sandwich tin with the above dimensions. Ideally the tin should have a fixed base. *To make individual sponges, put a ring of pineapple and a cherry in the bases of four greased 275ml mini pudding basins. Divide the sponge mixture among the basin, then bake for 25 minutes.
I like the idea of using crème fraîche in this recipe for pineapple upsidedown cake. I havnt made this cake yet but i will do this weekend. I will serve this warm with additional crème fraîche on the side, after the Shearers Mince and potato hot pot (also on this site). I will be back to comment on how it went. - 03 Mar 2010