Cinnamon pineapple upside-down cake

Cinnamon pineapple upside-down cake

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins

Easy

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: per serving

  • kcal488
  • fat23g
  • saturates14g
  • carbs68g
  • sugars47g
  • fibre3g
  • protein6g
  • salt0.5g
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Ingredients

  • 200g unsalted butter, softened
  • 125g soft brown sugar
  • 1 tsp ground cinnamon
  • 1½ tsp vanilla bean paste

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 140g golden caster sugar
  • 2 large egg, plus 1 egg white, beaten
  • 1½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g plain flour
  • 75ml whole milk
  • crème fraîche, to serve (optional)

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.

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Comments (5)

lynika's picture

I've just made this cake using just two eggs and added a bit of vanilla extract to the batter as I had no vanilla bean. It came out perfect and tastes delicious! Slightly crispy round the edges, I may have melted a little bit too much butter but it's great regardless.

Thanks for sharing.

rionnagan's picture

Turned out really well. I followed the recipe but left out the vanilla. I am not a great lover of pineapple but the cinnamon made a difference, family were pleased with the result. Will try the same recipe with different fruits soon.

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
5

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

dawnames's picture
5

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

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