Pineapple Upside Down Cake

Pineapple Upside Down Cake

 

Ingredients:
Topping:

some Cowhead softened butter for greasing

3 Tbsp brown sugar

5 slices Hosen canned pineapple slices 

8 Hosen maraschino cherries

Cake:

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

Method:

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.