Classic pineapple upside down cake recipe that makes individual cakes, ideal for people who don't like to share their dessert! A wonderful recipe to celebrate retro cake baking.
Ingreadient:
- 90g Fairy, softened
- 2/3 cup brown sugar
- 6 tinned pineapple rings, reserve 2 tablespoons of the juice
- 2 eggs
- 2/3 cup caster sugar
- 60 g Fairy extra, melted
- 2/3 cup plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 6 glace cherries, halved
- Custard, for serving
Direction:
- Preheat oven to 190°C / 170°C fan-forced. Use hand-held beaters to beat the Fairy and brown sugar pale and fluffy. Spoon the mixture evenly into the bases of a 6-hole, 1 cup-capacity greased and based-lined Texas muffin tin. Spread a thick layer over the bases and half way up the sides of each muffin hole. Place a pineapple ring into the base of each
- Use hand-held beaters to beat the eggs and caster sugar until pale and fluffy. Add the extra melted Fairy and reserved pineapple juice. Fold through the sifted dry ingredients. Spoon the batter evenly over the pineapple and bake in oven for 25-30 minutes or until golden and cooked when tested with a skewer
- Use a butter knife to loosen the edges of each cake from the muffin tin and turn out onto a tray. Top each with 2 glace cherry halves. Serve with custard
