Pineapple upside down cake - recipe

Ingredients

Recipe , Cake 2 , Eric lanlard , Pineapple , Upside down cake

1

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 4 ramekins.
2
Peel and core the pineapple and cut into small cubes.

For this step you'll need:
- 1 Pineapple medium to large
3
Melt 50g of butter in a frying pan with the muscovado sugar. Stir until melted and add the pineapple cubes. Cook for about 5 minutes or until golden and caramelised.

For this step you'll need:
- 50g Butter (unsalted)
- 100g Unrefined light muscovado sugar
4
Add the dessicated coconut and rum. Leave to evaporate. Remove from the heat and add the quartered glace cherries. Mix well and set aside.

For this step you'll need:
- 3tsp Dessicated coconut
- 2 tbsp Dark rum
- 70g Glace cherries
5
In a large bowl cream together the remaining butter and golden caster sugar until pale and fluffy. Add in one egg at a time, mixing until well combined.

For this step you'll need:
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
- 2 Egg(s) (free range)
6
Sift the flour and baking powder and fold in. Pour in the vanilla extract and mix until smooth.

For this step you'll need:
- 100g Self-raising white flour
- 1tsp Baking powder
- 1tsp Vanilla extract
7

Fill the prepared ramekins with the pineapple mixture and press down firmly. Spoon in the cake batter over the pineapple mixture and bake for 25-30 minutes.
8

Remove from the oven, turn out onto plates and serve with some cream.

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