Monday, October 24, 2011

Easiest Pineapple upside down cake

This is an outstanding recipe that is so simple it shocked me when it came out the best cake I had made and my family eat it all up the same day. It is remakrable in using one egg and not requiring beating butter and sugar first, so very simple.

2/3 cup sugar
1/4 cup softened butter or margerine
1/2 cup milk
1 egg
1.5 cups s/r flour
2 tspn baking powder
fresh or tinned pineapple
brown sugar and butter for caramelise

Take a metal baking pan, I used an 8 inch pie dish
Smear butter over base and sprinkle with brown sugar
place the pineapple on top and heat slowly over flame until sugar and butter caramelise and brown around the pineapple.

Mix the other ingredients in a bowl with a wooden spoon and pour over, should be consistency of thick pancake batter so it covers without too much need to spread. If too thick add a touch more milk.

Bake at 325 for 25 minutes and then take out cool and turn over onto plate. This would work as well with apples and produce a sort of simple Tart Tatin.

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