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Cinnamon pineapple upside-down cake

Cinnamon pineapple upside-down cake

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A star rating of 4.7 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal488
fat23g
saturates14g
carbs68g
sugars47g
fibre3g
protein6g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

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A star rating of 4.7 out of 5.13 ratings
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