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
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200g sugar
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1 tablespoon honey
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1 can pineapple slices (reserve syrup)
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10 maraschino cherries
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350g double cream
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200g sugar
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4 tablespoons pineapple syrup
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4 eggs
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300g self-rising flour (or all-purpose flour with 1 teaspoon baking powder)
Instructions
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Preheat oven to 350°F (175°C). Melt 200g sugar and honey until amber, then pour into a 22 cm cake pan.
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Arrange pineapple slices and place cherries in centers.
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Beat double cream and 200g sugar. Add pineapple syrup.
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Add eggs one at a time.
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Fold in sifted flour gently.
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Pour batter into prepared pan.
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Bake 50 minutes or until toothpick comes out clean.
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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