Pineapple Upside-Down Cake

Cook Time 2 hours

Serves 10–12

Ingredients

Pineapple Topping

1½ large tins of pineapple slices (300–350g once strained)

20g unsalted butter, softened

100g brown sugar

Cake

250g plain flour

10g baking powder

½ tsp sea salt

1½ tsp ground cinnamon

230g unsalted butter, at room temperature

130g caster sugar

130g brown sugar

220g whole eggs, room temperature

10g vanilla bean paste

Simple Syrup

75g water

75g caster sugar

Method

Strain the pineapple slices to remove the syrup, then transfer them to a sheet of paper towel and remove any excess moisture. 

Cut the pineapple slices in half to create crescents. Line the base of a 23cm springform tin with baking paper, then trim the excess from around the sides and line the outside with aluminium foil. The foil will catch any sugar or liquid that may seep out of the tin. 

Brush the base and sides of the tin with the softened butter. Sprinkle the brown sugar evenly over the base. Arrange the pineapple crescents on top of the brown sugar in your desired pattern.

Heat the oven to 165°C fan-forced.

Sieve the flour and baking powder into a bowl, then add the salt and cinnamon and mix to combine.

In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter together with the caster and brown sugars until light and fluffy. Lightly whisk the eggs, then slowly add them to the butter mixture, mixing well after each addition. Add the vanilla and mix to combine.

Remove from the mixer, add the dry ingredients, and fold through by hand until just combined. Pour the batter into the prepared springform tin, over the pineapple layer. Bake in the preheated oven for 55–60 minutes, until a skewer comes out clean when inserted into the centre.

Meanwhile, prepare the simple syrup. Make the syrup toward the end of the cake’s baking time, as it should be applied while hot.

Place the water and sugar into a saucepan and bring to a boil. Once the sugar is completely dissolved, remove from the heat.

Remove the cake from the oven and allow it to stand at room temperature for 5 minutes, then remove the side of the tin. Gently place the serving plate on top of the cake, then quickly flip it upside down, taking care as the cake will still be hot. Carefully remove the tin base and baking paper.

Brush the prepared syrup over the top and sides of the cake while both the cake and syrup are still hot.