Tuesday, July 7, 2009

Pineapple Upside-Down Cake


1/2 cup butter
1/2 cup Lyle’s Golden Syrup
1/2 fresh pineapple, cut into 1/4-inch slices and cored
1 teaspoon cinnamon
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup cake flour
1 tablespoon baking powder
2/3 cup milk
Preheat oven to 375°F.
In a small saucepan, melt together 1/2 cup butter and golden syrup. Pour into bottom of 10-inch cake or springform pan. Arrange pineapple slices neatly in syrup. Sprinkle with cinnamon.
In mixing bowl, cream together 1/2 cup butter and 1 cup sugar until light. Add eggs one at a time, beating until well combined. Add vanilla. Sift together flour and baking powder. Add to batter in two additions, alternating with the milk. Spread cake batter evenly over pineapple slices. Place pan on a baking sheet to catch any drips and place baking sheet in oven. Bake for 45 minutes, or until golden brown and cake springs back when touched.
Allow cake to cool for ten minutes before loosening the edges of cake by running a knife around it and turning the cake out onto a serving plate with pineapple slices up. Serve warm with vanilla ice cream.
Serves 8.


Related Posts :


Product Cloud