Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 250g soft butter; 250g light brown sugar; 4 eggs, lightly beaten; 200g self raising flour, sieved; 1 small pineapple, peeled cored and sliced into 7 rings; 7 cherries of your choosing

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https://www.irishexaminer.com/food-columnists/arid-41880523.html

Michelle Darmody: How to bake a classic pineapple upside-down cake

Allowing the cake to rest in the tin before flipping it over allows the caramel that has formed during baking to solidify slightly

Rezept

Baking

Zubereitungszeit ca. 60 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 40 Minuten

Zutaten:

250g soft butter
250g light brown sugar
4 eggs, lightly beaten
200g self raising flour, sieved
1 small pineapple, peeled cored and sliced into 7 rings
7 cherries of your choosing

Arbeitsschritte:

Preheat your oven to 180ºC/gas mark 4.
Melt 50g of butter and 50g of sugar together.
Pour this liquid butter and sugar into a 9-inch round cake tin.
Lay the pineapple slices into the tin.
Place a cherry in the center of each pineapple ring.
Place your prepared tin into the fridge to allow the mixture to firm up while you make the batter.
Beat the remaining 200g of butter and sugar until light and fluffy.
Stir in the eggs.
Stir in the flour until everything is combined.
Gently scoop the batter on top of the pineapple slices in your tin.
Place the tin into the center of your oven and bake for about 40 minutes until a skewer comes out clear.
Allow to cool in the tin for just over ten minutes, then swiftly flip it over onto a plate.