Description
This Pineapple Upside-Down Cake is visually appealing and full of flavor. Honey keeps the caramel smooth, and double cream creates a tender crumb. Perfect for gatherings and celebrations.
Ingredients
200g sugar
1 tablespoon honey
1 can pineapple slices (reserve syrup)
10 maraschino cherries
350g double cream
200g sugar
4 tablespoons pineapple syrup
4 eggs
300g self-rising flour (or all-purpose flour with 1 teaspoon baking powder)
Instructions
Preheat oven to 350°F (175°C). Melt 200g sugar and honey until amber, then pour into a 22 cm cake pan.
Arrange pineapple slices and place cherries in centers.
Beat double cream and 200g sugar. Add pineapple syrup.
Add eggs one at a time.
Fold in sifted flour gently.
Pour batter into prepared pan.
Bake 50 minutes or until toothpick comes out clean.
Cool slightly. Place pan in hot water for 4 minutes. Invert onto plate and serve.
Notes
Add toasted coconut for crunch.
Use fresh pineapple for brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American