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For your next weekend baking project, try this retro and classic pineapple upside-down cake with a sweet caramel topping, pineapple rings and pops of cherry. Rich, buttery and perfect for your next morning tea.
vegetable oil spray, for greasing
1 x 400g (14 oz) tin pineapple slices
7 x maraschino cherries, stems removed
Caramel
70g (2.4 oz) unsalted butter
¾ cup soft brown sugar
2 tsp vanilla bean paste
Pineapple cake
200ml (7 oz) sour cream
115g (4 oz) unsalted butter, melted
¾ cup caster (superfine) sugar
2 eggs
1 tsp vanilla bean paste
1½ cups self-raising flour
1 tsp baking powder
½ cup desiccated coconut
2 tbsp crystalised ginger, finely chopped
½ cup whole milk
Preheat the oven to 170°C (340°F), Using some spray oil, generously coat the whole inside of a 20cm (8”) round springform tin, then cover the sides of the tin with some baking paper (but not the base).
Arrange the pineapple rings into the bottom of the cake tin and place a maraschino cherry into the centre of each one.
Let’s start by making the caramel. In a small saucepan over low-medium heat, add the butter, brown sugar and vanilla paste. Gently cook, watching closely, for about 5 minutes or until the sugar has dissolved and the mixture has taken on a nice caramel colour. Pour over the top of the arranged pineapple evenly.
For the cake batter, add sour cream, butter and sugar to the bowl of a stand mixer. Using a whisk attachment, mix the ingredients together on low speed for about 3–4 minutes or until creamed. Add the eggs, one at a time, and continue mixing until just combined. Take care not to overmix the batter.
Next, add in the vanilla paste, flour, baking powder, coconut and ginger, then mix again for about 1 minute or until just combined. Finally, to loosen the mixture up, add in milk and gently stir through until incorporated. Pour the batter over the top of the caramel mixture.
Transfer the tin to the oven and bake for about 50 minutes or until golden in colour and a skewer inserted into the cake comes out clean. Leave to cool in the tin. When ready to serve, place a large plate atop of the cake. Release the sides of the springform tin and remove the baking paper. Carefully flip the cake upside down and remove the base of the tin to reveal the beauty.
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