Is there anything better than a pineapple upside-down cake? Very little – I’ve insisted that my mother make this every year for my birthday for at least the last 15 years. Artificially red glacé cherries are, of course, mandatory.
pineapple rings 1 x 425g tin
glacé cherries a handful, halved
caster sugar 115g
vanilla bean paste ½ tsp
self-raising flour 115g
baking powder ½ tsp
pineapple juice 1 tbsp, from the tin
Preheat the oven to 160C fan/gas mark 4. Line the baking tin with butter and greaseproof paper, then butter the paper well. Arrange the pineapple rings and glacé cherries over the paper as you wish, and set aside.
Whisk together the butter, caster sugar and vanilla bean paste until light and fluffy, then whisk in the eggs, one at a time. Fold in the flour and baking powder, then stir in the pineapple juice.
Carefully spread the mixture over the pineapple rings and glacé cherries, smooth down, then transfer to the oven and bake for 30 minutes. Invert on to a wire rack, and remove the tin.
Carefully peel off the paper and allow to cool down completely before slicing.