About this recipe: A favourite treat, this version uses crème fraîche rather than butter.
*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