Pineapple on Show

Congratulations to Annie for winning the new 2018 Dungog Agricultural and Horticultural Show  Pineapple Upside Down Cake category!

And if you'd like to make your own . . . 

Pineapple upside down cake

Ingredients:

For the topping: 50g softened butter; 50g light soft brown sugar; 7 pineapple rings in syrup, drained and syrup reserved; 7 glacé cherries

For the cake: 100g softened butter; 100g golden caster sugar; 100g self-raising flour; 1 tsp baking powder; 1 tsp vanilla extract; 2 eggs

Method:

Heat oven to 180C/160C fan/gas 4.

For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.

For the cake, Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.

Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. 

This year was the Dungog Show's 125th Anniversary!

Wow! Friends, Sue and Paul have just presented me with this marvelous bespoke (not sure if that's the correct usage of "bespoke" but I've always wanted to use that word ... so I did) Pineapple Upside Down Cake tin. Thanks so much, can't wait to start baking! 

Sue and Paul also found these great salt and pepper shakers in their fave op shop! Anne