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Pineapple Upside Down Cake (Nigella Lawson) Recipe

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This recipe for Pineapple Upside Down Cake (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
11 candied cherries (maraschino will work)
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 stick soft butter
1/2 cup superfine sugar
2 large eggs
Directions:
Directions:
Preheat oven to 400ºF. Butter a 8-9" cake tin (not spring-form).
Sprinkle the 2 tablespoons of sugar on top of the buttered base, then arrange the pineapple slices to make a circular pattern. Finish each pineapple ring with a cherry and then dot one in each of the spaces in between.
Put the flour, baking powder, baking soda, butter, superfine sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin a little.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top, and, with one dept - ha! - move, turn it upside-down.
Number Of Servings:
Number Of Servings:
8

 

 

 

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