Pineapple Upside Down Cake

1. 1

   Preheat the oven to 180c/350f.

2. 2

   beat together the 30g of butter, brown sugar and preserve, and spread over the base of an oblong non stick cake tin.

3. 3

   Arrange the pineapple rings over the base of the tin.

4. 4

   Beat the 100g of butter with the caster sugar, add the eggs one at a time with 1 tablespoon of flour and beat well.

5. 5

   sift in the remaining flour and baking powder and fold in well with the milk.

6. 6

   Spoon over the pineapple and level with the back of the spoon.

7. 7

   Bake for 45-50 minutes until well risen and a skewer comes out clean.

8. 8

   Allow to cool in the tin for 5 minutes then loosen around the edge, place a large serving plate over the top and turn out the cake.

9. 9

   Be very carefull as the syrup will be very hot.

No nutritional information available.

No additional tips available.