Monday, November 16, 2015

Pineapple Upside Down Cake

Pineapple Upside Down Cake

some Cowhead softened butter for greasing
3 Tbsp brown sugar
5 slices Hosen canned pineapple slices 
8 Hosen maraschino cherries

125g Cowhead salted butter
80g sugar
2 eggs
125g Blue Jacket Cake flour
1 tsp baking powder
30g pineapple juice
2 Tbsp rum / maraschino syrup


1. Topping: Grease the base of an 8" heart shaped tin generously with butter. Then, sprinkle brown sugar on top. Arrange the pineapple slices & cherries. 

2. Cake: Cream butter & sugar until light. Beat in eggs one at a time until combined.

3. Add in sifted flour & baking powder till combined. Add in pineapple juice & rum. 

4. Spread cake batter over pineapple rings. Bake in preheated oven oven at 160C for 30mins. 

5. Allow cake to cool in pan slightly before inverting & unmolding the cake.

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