IN: Pineapple Upside-Down Cake

Photo of my finished cake <3

So today I got to combine 2 passions of mine..... Baking and something that reminded me of my travels to Hawaii... PINEAPPLES!

Mum recently bought me the Retro Women's Weekly Cook Book and it was FULL of amazing and traditional Aussie recipes, the one that stood out most to me was the beautiful looking Pineapple Upside-Down Cake. 

Below is the recipe I used. Enjoy!

Ingredients: 

60g butter
1/2 cup(110g) firmly packed brown sugar
450g canned pineapple slices in syrup
13 red glacé cherries
125 gbutter, extra
1/2 cup(110g) firmly packed brown sugar, extra
2eggs
2 cups(300g) self-raising flour
1/4 cup(60ml) milk

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  Create: 

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  2. Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) square cake pan, line base and sides with baking paper.
  3. Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread mixture on base of pan.
  4. Drain pineapple slices, reserving ¼ cup (60ml) of the syrup. Arrange pineapple and cherries on butter mixture.
  5. Beat extra butter and extra sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour and combined reserved syrup and milk in batches until smooth. Spread mixture carefully over pineapple.
  6. Bake cake 1 hour. Stand cake in pan for 5 minutes before turning out onto a serving plate.
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