Pineapple Upside-Down Cake with Fresh Pineapple
Pineapple Upside-Down Cake is an absolute classic! We think we took it to a whole new level by using Fresh pineapple and lots of cinnamon. A delicious dessert served warm with Greek yoghurt or cream after dinner, or a lovely sidekick to your mid-morning coffee!
Ingredients
- 90 g unsalted butter 40g for topping and 50g for sponge (room temperature)
- 45 g light brown sugar
- 1 teaspoon ground cinnamon
- 300 g fresh ripe pineapple about ½ a medium pineapple
- 90 g caster sugar
- ½ lemon zest only
- 1 teaspoon vanilla paste
- 65 g sour cream or creme fraiche
- 100 g plain flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 180°C. Line the bottom of your tin with baking parchment and grease the sides.
- Peel and core your pineapple. Cut into thick wedges.
- With the back of the spoon, spread 40g of butter over the bottom of the baking parchment-lined tin. Sprinkle brown sugar and cinnamon evenly on top of the butter. Then arrange your pineapple wedges snugly.
- In a large mixing bowl, cream together the remaining butter, caster sugar, vanilla and lemon zest. When light and fluffy, add an egg yolk and sour cream and beat until incorporated.
- Gently mix in the flour and baking powder, but don't overmix. Some white flour streaks are ok at this stage.
- In a separate bowl, whisk egg white until firm peaks. Taking care to keep the air in, fold the egg white into the cake mix.
- Spoon the mixture over the pineapple wedges and smooth the mix to make it level.
- Bake in the centre of the oven for 35-40 minutes, until a wooden skewer inserted in the middle of the cake comes out clean
- Leave the cake to cool in the tin for at least 10 minutes before attempting to remove. Invert the cake onto a plate/board and carefully peel off the baking parchment, making sure pineapple wedges stay on the cake. Drizzle with any juices remaining in the tin.
- Serve warm or cold with a dollop of Greek yogurt or whipped cream.
Tried this recipe?Let us know how it was!