You’ll love this pineapple upside down cake with the sticky caramelised edges on the pineapple.

Pineapple upside down cake recipe. Beat on medium speed for 2 minutes. 1 cup packed light brown sugar. 1 teaspoon pure vanilla extract.

Preheat the oven to 180c/170c fan/gas 4. The caramel pineapple topping is so good, you'll want to pick every crumb. ¼ teaspoon bicarbonate of soda.

Web key ingredients you need. Web do you have 15 minutes? 75g total weight) 100 grams plain flour.

Preheat oven to 350 degrees and grease a 9 inch cake pan. The two add plenty of lift under the heavy topping. This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor.

You can use fresh or canned. Combine the brown sugar and melted butter in a small bowl. 1 x 1.5kg/3lb 4oz medium pineapple,.

Baking powder & baking soda: Place the maraschino cherry halves in the center of the pineapple slices, cut side up. Photograph by christopher testani, food styling by victoria granof, prop styling.