Cinnamon pineapple upside-down cake

Cinnamon pineapple upside-down cake

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 8

Vanilla and cinnamon give this classic sponge a new twist. Make sure you buy a really ripe pineapple for the decorative fruit topping

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
488
protein
6g
carbs
68g
fat
23g
saturates
14g
fibre
3g
sugar
47g
salt
0.5g

Ingredients

  • 200g unsalted butter, softened
  • 125g soft brown sugar
  • 1 tsp ground cinnamon
  • 1½ tsp vanilla bean paste
  • 1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices
  • 140g golden caster sugar
  • 2 large eggs, plus 1 egg white, beaten
  • 1½ tsp baking powder
  • 200g plain flour
  • 75ml whole milk
  • crème fraîche, to serve (optional)

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Method

  1. Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can’t see much of the base.
  2. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.
  3. Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

Recipe from Good Food magazine, January 2014

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Comments

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Froggyfishpond's picture

Excellent. Tbh I made an error - thought my almond extract was my vanilla bean extract (as a sub for paste). It didn't quite work - flavours too busy. But I'll do it again but substituting the pineapple (my tin of pineapple pieces worked very well forming a very neat pattern) with apricot (soaked in Amaretto perhaps). But ditch the cinnamon. I'm sure ground almond should sub for some flour too - to give it a nice grainey texture.

gandt810's picture

Delicious! I prefer not to use springform tin as mixture has tendency to leak but the recipe is superb!

dawnames's picture
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This was delicious! Excellent warm with thick fresh cream, nearly as good cold the next couple of days.

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