Pineapple Upside-down Cake Recipe
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/3 cup semolina or cream of wheat
8 tablespoons (1 stick) butter
½ cup sugar
3 eggs
½ teaspoon vanilla extract
Little milk
Topping
2 tablespoons butter
2 ½ tablespoons light brown sugar
1 small can pineapple rings, drained
Candied cherries
First make the topping. Melt the butter with the sugar and pour it into an 18 cm/7 inch round cake pan. Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.
Sift the flour, baking powder and semolina together. Cream the butter with the sugar until light and fluffy. Beat the eggs one at a time, adding a tablespoon of the flour mixture with each mixture. Fold the remaining flour mixture with vanilla and a little milk. Spread over the fruit in the pan.
Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for about 20 minutes. Invert onto a serving plate to serve, warm or cold.
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/3 cup semolina or cream of wheat
8 tablespoons (1 stick) butter
½ cup sugar
3 eggs
½ teaspoon vanilla extract
Little milk
Topping
2 tablespoons butter
2 ½ tablespoons light brown sugar
1 small can pineapple rings, drained
Candied cherries
First make the topping. Melt the butter with the sugar and pour it into an 18 cm/7 inch round cake pan. Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.
Sift the flour, baking powder and semolina together. Cream the butter with the sugar until light and fluffy. Beat the eggs one at a time, adding a tablespoon of the flour mixture with each mixture. Fold the remaining flour mixture with vanilla and a little milk. Spread over the fruit in the pan.
Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for about 20 minutes. Invert onto a serving plate to serve, warm or cold.
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