this cake is a classic and always magical. I love baking cakes and biscuits from old recipes - I think it's from my obsession with all things vintage and lovely. shiny, super sweet pineapple on a perfectly light cake with a special syrup that just sort of happens. it's quick, it's retro and it's oh so tasty!
retro pineapple upside down cake
from the PMWU centenary cookbook (also a classic!)
1 tbs melted butter
3 tbs (45g) brown sugar
1 tin pineapple thins, drained
1/4 cup (60g) butter
1/4 cup (60g) sugar
1 free range egg
2 tbs (40ml) milk
1 tsp vanilla essence
1 cup (150g) self raising flour
preheat your oven to 160ºC fan forced.
melt the 1 tablespoon of butter and pour it into a lined 20cm cake tin. sprinkle over the brown sugar and arrange the pineapple thins as your heart desires.
cream together the remaining butter and sugar, add the egg and beat well. add the milk and vanilla then fold in the flour.
pour this delicious cake batter gently on top of the fruit and bake for 40 minutes until golden. give it a few minutes to rest in the tin and then flip onto your most retro plate to serve.
