Pineapple upside-down slice

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

Pineappleupdown

 

  1. Preheat the oven to 180°C.
  2. Lightly grease a 33 x 23cm baking tray and line with parchment paper.
  3. Pour 150ml of the pineapple juice into a small pan. Stir in the brown sugar.
  4. Bring to the boil, then turn down the heat and simmer until it takes on a thick syrup-like consistency.
  5. Pour the syrup into the prepared tray and arrange the pineapple slices neatly in the syrup.
  6. Combine the flour and baking powder in a bowl and set aside.
  7. 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.
  8. Add the flour mixture and mix until completely combined.
  9. Add the sour cream and beat until thoroughly incorporated.
  10. Spoon the mixture on top of the pineapple slices in the baking tray and spread it out evenly.
  11. Bake for 30-35 minutes, until golden.
  12. 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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