Pineapple Upside-Down Cake

This sweet, buttery cake was made for my sister-in-law Georgia's birthday yesterday (Happy birthday if you're reading Georgie!). The recipe comes from my favourite Nigella Lawson cookbook, Nigella Express.  It is very simple to make, and tastes so good, everyone will love it.  The cake is light and moist.  The tartness of the pineapple cuts through the sweetness of the cherries and the cake, giving it a nice balance.

Pineapple Upside-Down Cake.

Pineapple Upside-Down Cake

butter for greasing

2 tbsp sugar

6 slices of pineapple rings in juice, a 225g can is perfect,

   plus reserve 3 tbsp of the juice

glace cherries, approx 75g total

100g flour

1 tsp baking powder

1/4 tsp bicarbonate of soda

100g soft butter

100g caster sugar

2 eggs

Preheat your oven to 200 degrees, or 180 degrees if fanforced. Butter a non-stick cake pan measuring approximately 20 - 23cm in diameter.

Sprinkle the 2 tablespoons of sugar on top of the buttered base of the cake pan, and then arrange the pineapple slices to make a circular pattern, starting with one in the centre and working half slices around the outside.

Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.

Put the all the dry ingredients into a mixing bowl with the butter, caster sugar and eggs.  Mix using electric beaters or a kitchen-aid if you're lucky enough to own one. The mixture will be quite thick, a bit like a soft biscuit dough.  Pour in the 3 tablesoons of pineapple juice one at a time, beating between each one, to thin it a little. The mixture should be smooth and a bit fluffy after this. 

Pour this mixture carefully over the cherry-studded pineapple rings; it will be just enough to cover it. Spread out very gently, being careful not to disturb the cherrys.

Bake for 25-30 minutes. Check at the 25 minute mark. If it's still jelly-wobbly in the middle then give it another 5 minutes.  Remove from the oven and allow to cool for a couple of minutes.  Then ease a spatula or a thin knife around the edge of the pan to make sure your cake is nice and loose. Place a plate or cooking rack on top, and quickly flip it upside-down. Tap the bottom of the pan lightly to make sure your pineapple hasn't stuck, then remove the pan.  Voila! Upside-down cake! 

*note* I found the easiest way to get the butter soft enough for this was to leave it out overnight to soften.While soft and messy, this made it perfect for whipping up with the beaters, adding to the fluffiness of the cake. Also, other fruit can be used as an alternative. I've made it using dessert pears in chocolate sauce with cherries as well.

Ruby cherry jewels set amongst golden pineapple rings.

The results after visiting Georgia's house. All gone!