A pineapple upside-down cake

comment 1
baking / cake

Is this cake kitschy? Maybe, but it’s still delicious.


  2 tbsp  honey
  1 tbsp  butter
     6-7  pineapple rings (fresh or canned)
    110g  butter
    110g  superfine sugar
    110g  self-raising flour
   1 tsp  baking powder
   1 tsp  vanilla extract
       2  eggs
  1 tbsp  milk (optional)

1.  Heat the oven to 350°F (180°C). Grease an 8 inch (20cm) round cake tin, and line the base with parchment paper.
2. Heat the honey and 1 tbsp butter gently, stir to combine. Pour onto the base of the cake tin. Arrange the pineapples on top.
3. Place all the remaining ingredients in a bowl, and whisk by hand to form a soft (somewhat firm) batter. If the batter is too stiff, add the extra milk. Spoon the mixture on top of the pineapples, and spread evenly.
4. Bake for 30-35 minutes, until the top is golden brown. Cool in the tin for 10 minutes, then invert onto a plate.


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