Creme Fraiche Pineapple Upside-Down Cake
Tinned pineapple rings layered in a cake tin then topped with a delicious sweet cake batter with cream fraiche. Baked until golden and spongy then served upside-down.
Ingredients
Serves: 4
- melted butter, for greasing
- 1 1/2 tablespoons light brown sugar
- 230g tin pineapple in juice, drained
- a few glace cherries, halved
- 3 eggs
- 1/4 cup caster sugar
- 100ml creme fraiche
- 1 cup plain flour
- 1 1/2 teaspoons baking powder
- To serve
- creme fraiche or cream
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat the oven to 200 degrees C. Lightly grease a 20cm round cake tin that is about 4cm high. Sprinkle it with the brown sugar. Lay the pineapple slices flat over the base and fill any gaps with cherries, with the cut side facing upwards.
- Beat together the eggs and sugar until light and fluffy, then beat in the creme fraiche. Sift the flour and baking powder over the mixture and fold in gently but thoroughly.
- Carefully pour the batter into the tin, making sure not to dislodge the fruit. Bake for 35–40 minutes until well risen and golden brown and springy to the touch.
- Leave the cake to cool in the tin for 5 minutes before turning out onto a serving plate, so that the pineapple is uppermost. Serve warm with creme fraiche or cream.
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