Classic Pineapple and Cherry Upside-Down Cake
- 4 eggs
- 125g butter
- 200g light brown sugar
- 1 (420g or similar weight) tin sliced pineapple
- 10 glace cherries, halved
- 1 1/4 cups (155g) self-raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (220g) caster sugar
- 1 tablespoon butter, melted
- 1 teaspoon almond essence
Preparation:20min › Cook:35min › Ready in:55min
- Preheat the oven to 160 degrees C.
- In a 25cm heavy frying pan, melt butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom. Distribute cherries around pineapple.
- Sift together flour, baking powder and salt in a bowl.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add caster sugar gradually, beating well after each addition. Beat until stiff peaks form.
- In a small bowl, beat egg yolks at high speed until very thick and yellow. With a spatula, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended.
- Fold in melted butter and almond extract. Spread batter evenly over pineapple in frying pan.
- Bake for 30 to 35 minutes or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with knife. Cool the cake for 5 minutes before turning it out onto a serving plate.
I usually buy this cake from a local shop. This cake tastes just as good as the one i normally buy! Thanks ever so much. - 18 Jul 2008
This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of bland actually. - 18 Jul 2008
Something else. I didnt add the almond essence or the cherries but it was still wonderful - 11 Aug 2010