Pineapple Upside-Down Cake

This is delicious ...... there are many versions of this recipe, this one seems to work (for me), the butter quantity has been reduced and replace with pineapple juice (for the caramel) and milk for the sponge. Also, this uses tinned pineapple rings in juice (not syrup)

Caramel pineapple base :

Ingredients:

1/2 cup soft brown sugar

1/4 cup pineapple juice (from the tinned pineapples)

1 tablespoon butter

6-8 pineapple rings

Method:

Bubble the sugar, juice & butter over a medium heat. It'll take about 8-9 mins. Pour this mix into the base of the tin (22 cm round tin) and line the tin with the pineapple rings.

You can add glace or canned cherries or almonds to fill in the blank areas (or nothing at all)

(The images below are quite accurate !!)

The cake (sponge) :

Ingredients:

50 gms soft butter

1/2 cup castor sugar

3/4 tsp baking powder

1 cup flour

1 tsp vanilla extract

2 eggs

1/4 cup milk

juice from the tinned pineapples

1 teaspoon oil

Method:

Preheat oven to 180 degrees celcius.

Mix all the dry ingredients (sugar, baking powder, flour), sift 2-3 times or mix with a whisk for about 30 seconds.

Mix all the wet ingredients (butter, vanilla, eggs, milk, oil) except the pineapple juice.

Pour the wet ingredients into the dry and mix together, use the pineapple juice to smooth the mixture if its a bit tough (dough-ie) or lumpy.

Spoon the mixture over the caramel pineapple base, level out.

Bake for 30-35 mins or till a skewer comes clean.

Cool for 5 -10 mins before toppling over.