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Cinnamon pineapple upside-down cake

Vanilla and cinnamon give this classic sponge a new twist. Make sure you buy a really ripe pineapple for the decorative fruit topping

  • Prep: 20 mins
    Cook: 1 hrs 5 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 488
  • Carbohydrates 68
  • Saturated Fat 14
  • Sugar 47
  • Protein 6
  • Fat 23
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 488
  • Carbohydrates 68
  • Saturated Fat 14
  • Sugar 47
  • Protein 6
  • Fat 23
  • Fibre 3
  • Salt 0.5

Ingredients

  • 200g unsalted butter, softened
  • 125g soft brown sugar
  • 1 tsp ground cinnamon
  • 1½ tsp vanilla bean paste
  • 1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices
  • 140g golden caster sugar
  • 2 large eggs, plus 1 egg white, beaten
  • 1½ tsp baking powder
  • 200g plain flour
  • 75ml whole milk
  • crème fraîche, to serve (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can’t see much of the base.

  2. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.

  3. Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

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