CARIBEAN BAKER’S UPSIDE DOWN PINEAPPLE CAKE
I got one from a caribean Baker: baie lekker!
Topping:
1 tin pineapple rings
50 gram butter for melting
50 gram brown sugar
Optional glaze cherries
Cake:
100 gram room temperature butter
80 gram castor sugar
100 gram self-raising flour
1 tsp baking powder
1 tsp vanilla
2 eggs
2 tablespoons pineapple juice
Melt butter and sugar on stove. Spread mixture over bottom of your baking tin (I use a glass rectangle one).
Place pineapple rings all over the bottom.
Place cake ingredients in a bowl and mix with electrical mixer.
Poor mixture over the rings and bake for 35 minutes on 160 fan oven or 180 gas oven or untill golden brown.
Optional: when the cake comes out of the oven I sprinkle leftover juice all over the cake which makes it extra yummie.
Posted by Tamara La Marca
Photo: Rina Kleinhans
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