Pineapple Upside Down Cake Recipe

Serves

6-8

Ingredients

50g butter, softened (or dairy-free)
50g light brown sugar
5-6 canned pineapple rings in syrup, drained
handful of glacé cherries or raspberries

For the cake

100g golden caster sugar
100g butter
100g gluten-free self-raising flour
1tsp gluten-free baking powder
1 tsp vanilla extract
2 medium eggs
1tbsp maple syrup or 1tbsp syrup from the pineapple tin

Method

Preheat your oven to 160°C fan / 180°C / gas 5

In a medium bowl, cream together the softened butter and sugar, either with an electric hand mixer or by hand. Spread the mixture over the base and slightly up the sides of a round 20cm cake tin.

Arrange the pineapple rings on top. If you have gaps you can cut up some of the rings to fit. Place glacé cherries in the rings, and extra dotted around if you wish.

Place all the cake ingredients in a bowl and mix using an electric whisk until light and fluffy. Spoon the mixture evenly into the tin, on top of the pineapple rings, and bake in the oven for about 35 minutes.

Remove from the oven and leave to cool slightly before turning out onto a plate.

Recipe courtesy of Quick & Easy Gluten Free from Becky Excell published by Quadrille. Photography by Hannah Hughes.

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