Pineapple upside-down slice

Pineapple upside-down slice

A glamorous, fruity showstopper that'll impress young and old

Pineappleupdown

  • Preheat the oven to 180°C.
  • Lightly grease a 33 x 23cm baking tray and line with parchment paper.
  • Pour 150ml of the pineapple juice into a small pan. Stir in the brown sugar.
  • Bring to the boil, then turn down the heat and simmer until it takes on a thick syrup-like consistency.
  • Pour the syrup into the prepared tray and arrange the pineapple slices neatly in the syrup.
  • Combine the flour and baking powder in a bowl and set aside.
  • In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.
  • Add the flour mixture and mix until completely combined.
  • Add the sour cream and beat until thoroughly incorporated.
  • Spoon the mixture on top of the pineapple slices in the baking tray and spread it out evenly.
  • Bake for 30-35 minutes, until golden.
  • Allow to cool in the tray then turn out onto a serving plate, pineapple-side-up, and peel off the parchment paper. Cut into squares.
  • Serves 15

    What you need:

    For the base:

    • 12 tinned pineapple slices, drained (reserve the juice)
    • 200g light brown sugar

    For the sponge:

    • 150g self-raising flour
    • 1 tsp baking powder
    • 150g unsalted butter
    • 150g light brown sugar
    • 3 large eggs
    • 60ml sour cream

    From Primrose Bakery Everyday by Martha Swift (£20, Square Peg). 

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