pineapple upside down cake

Da's niece, SCT bakes a lovely pineapple upside down cake. I have not obtained the recipe from her yet but in the meantime, I decided to try my hand at baking my own pineapple upside down cake.

I am pleased with the end result. The brown sugar and butter blended well with the pineapple and gave a delicious topping.

INGREDIENTS (topping)

4 tbsp butter
3 tbsp brown sugar
5 slices of pineapple - for the type of pineapple, please see the photographs in this post


INGREDIENTS (cake)

1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 tsp fine salt
125g butter (melted)
3/4 cup castor sugar
2 eggs
1/2 tsp orange essence
2 tbsp low fat milk

METHOD

1. Grease and line the base of an 8" round cake pan. Grease the flour the sides of the cake pan.

2. Melt the butter and brown sugar in a bowl. Mix well and pour it to the base of the cake pan. Arrange the pineapple slices in a circle over the base. Set aside.

3. Preheat the oven to 180 degrees celsius.

4. Sift the plain flour, baking powder and salt in a bowl. Set aside.

5. Mix the butter and castor sugar in a mixing bowl using a hand whisk until combined. Add the eggs, one at a time and mix well.

6. Add 1/2 the flour mixture to the wet ingredients and mix well. Add 1 tbsp of milk and mix well. Repeat with the remaining flour mixture and remaining milk. Mix until combined.

7. Spread the batter over the pineapple slices and bake for 50 minutes or until a skewer inserted in the middle of the cake comes out clean.

8. Let the cake cool in the cake pan for 10 minutes before inverting it onto a serving plate.