Pineapple Upside-Down Cake
Servings: 8 slices
A classic Pineapple Upside-Down Cake that has been steamed in the oven for the best moist and light sweet pineapple cake you've ver tasted!
- 1 tbsp golden syrup
- 9 pineapple rings
- 11 glace cherries
- 125 g self-raising flour
- 125 g caster sugar
- 125 g coconut oil melted
- 2 large eggs
- 2 tbsp pineapple juice
Preheat the oven to 180ºC / 160ºC Fan / 350ºF / Gas 4 / and line the base of an oven-proof pudding basin with a circle of baking paper. (See Tips for alternative ways to bake)
Using a pastry brush, spread the golden syrup onto the baking paper and about halfway up the sides of the bowl. Arrange 6 pineapple rings in a circle on the base of the bowl. Cut a further 2-3 rings in half and place them on top.
Put a glace cherry into the holes of the pineapple rings.
To make your sponge, melt the coconut oil in the microwave. Pour the flour, caster sugar, melted coconut oil, eggs and pineapple juice into a mixing bowl and beat together using an electric or hand whisk.
Pour the sponge mixture on top of the pineapple rings and gently smooth the top using the back of a spoon.
Cover the bowl with a sheet of baking paper and secure it down with a sheet of tin foil. Put the bowl into a deep roasting tin and carefully pour boiling water into the roasting tin about halfway up. Bake for 2 hours and 15 minutes.
Insert a skewer to check if the cake is cooked but it won't come out completely clean because this is a very moist cake. It will look wet but shouldn't be covered in cake mixture.
Leave the pudding bowl to cool until you can comfortably touch the bowl with your hands. Put a plate on top and flip the bowl over. The Pineapple Upside-Down Cake will slide out of the bowl on to the plate. Serve warm with custard or ice cream.
- If you don't want to steam the pudding you can use a cake tin but make sure it is not a loose bottom or springform tin otherwise you'll end up with pineapple juice running all over your oven!
- If using the cake tin method reduce the cooking time to 40 minutes.
- When the cake is cooked the sponge will feel springy to the touch.
- An inserted skewer will not come out clean. It will be wet but shouldn't be covered in gooey cake mixture.
- If you're having trouble turning the cake out from the pudding bowl or cake tin, run a sharp knife around the edge of the cake first.
- Storage: Leftovers can be stored in an airtight container for 3 days.
Calories: 332kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 3mg | Potassium: 105mg | Fiber: 1g | Sugar: 30g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg