Looooong time my friends! I know I knoww... :-p been in a 9 month whirlpool, but I'm out of it now, with a gorgeous lil angel. (^_^) So, saying that, I will try my best to start posting more often from now on. =p
Been recently in a nostalgic mood, craving a proper English Trifle, Sticky Toffee Puddings, and upside-down Pineapple Cake! So I decided to bake one of those today... here's the recipe for the most amazing moist upside-down Pineapple Cake!
Pineapple Upside Down Cake
½ cup Golden Syrup
2/3 cup butter, softened
1 cup packed Brown Sugar
1 can Sliced Pineapple Rings
1 tsp Vanilla Extract
2 cups All-Purpose Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 ¼ tsp Cinnamon
1 cup Milk
½ cup chopped Pecans (Optional)
Preheat the oven to 180°C. Grease and line a deep baking dish. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pecans and pineapple rings, putting a glacé cherry in the middle of each ring.
In a large mixing bowl, cream the butter and the brown sugar. Cream well until light and fluffy. Beat in eggs (always crack your eggs into another bowl and given them a good mix with a fork before adding to batters) and vanilla.
In a separate bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add ¼ flour mixture to creamed mixture. Mix very well. Add ½ of milk to creamed mixture. Mix well. Repeat until flour mixture and milk are completely incorporated.
Pour batter, carefully as to not disturb the pineapple slices, into the baking dish.
Bake for 35-40 minutes, or until golden. To test, insert a skewer into the center – it should come out clean. Leave to cool in the tin for 15 minutes, then invert onto a serving platter.
Sunday, July 26, 2009
Posted by May at 6:30 PM