Pineapple Upside-Down Cake Recipe

Ingredients

Serve 6

• 1/2 cup/125 g butter, softened

• 12 walnut halves, broken

• 9 rings drained canned pineapple

• 2/3 cup/140 g granulated sugar

• 2 large eggs

• 1 1/2 tsp baking powder

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 1/2 cups/225 g all purpose/plain flour

• 1/2 cup/125 ml milk

Method:

1. Preheat the oven to 350°F/180°C/gas 4.

2. Melt 4 tablespoons of butter and pour into a 9-inch (23-cm) round cake pan. Sprinkle in the walnuts. Arrange the pineapple rings in the pan, cutting to fit.

3. Beat the sugar, remaining butter, and eggs in a medium bowl with an electric mixer at medium speed until just blended.

4. Beat in the baking powder, vanilla, and salt. Gradua1ly beat in the flour, alternating with the milk.

5. The batter should be smooth and quite sticky. Spoon the batter over the pineapple.

6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the cake in the pan for 20 minutes. Invert onto a serving plate and serve.