Description
Mary Berry Pineapple Upside-Down Cake is a traditional British dessert made by placing pineapple rings and cherries in the bottom of a cake tin, topping them with a layer of sponge cake batter, and then baking it. After baking, the cake is inverted to reveal the beautifully caramelized fruit on top, creating a show-stopping presentation.
Ingredients
For the Topping:
- 50g (1.8 oz) unsalted butter: Adds richness and helps caramelize the sugar.
- 100g (3.5 oz) light brown sugar: Provides a caramel flavor for the topping.
- 6–7 pineapple rings (canned or fresh): The star of the topping, adding sweetness and tang.
- 6–7 glacé cherries: Adds a pop of color and sweetness in the center of each pineapple ring.
For the Cake:
- 100g (3.5 oz) unsalted butter, softened: Adds richness and moisture to the cake.
- 100g (3.5 oz) caster sugar: Sweetens the cake and creates a tender crumb.
- 100g (3.5 oz) self-raising flour: Provides structure and lift to the cake.
- 1 tsp baking powder: Ensures the cake rises well.
- 2 large eggs: Bind the ingredients together and help the cake rise.
- 1 tsp vanilla extract: Adds a subtle vanilla flavor to the cake.
- 2 tbsp milk: Helps achieve the perfect batter consistency.
Instructions
For the Topping:
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Prepare the Cake Tin: Preheat your oven to 180°C (350°F). Grease the bottom and sides of an 8-inch round cake tin generously with butter.
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Make the Topping: Melt the 50g (1.8 oz) butter in a small saucepan over low heat. Once melted, stir in the light brown sugar until dissolved and the mixture is smooth. Pour this mixture into the bottom of the prepared cake tin and spread it evenly.
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Arrange the Pineapple and Cherries: Place the pineapple rings on top of the sugar mixture in a single layer. Put a glacé cherry in the center of each pineapple ring.
For the Cake:
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Mix the Cake Batter: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined.
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Add the Milk: Stir in the milk to achieve a smooth, pourable batter.
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Pour the Batter: Carefully spoon the batter over the pineapple rings, spreading it evenly with a spatula.
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Bake the Cake: Place the cake tin in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
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Cool and Invert: Allow the cake to cool in the tin for about 10 minutes. Run a knife around the edge of the cake to loosen it, then place a serving plate over the tin and carefully invert the cake onto the plate. Gently lift off the tin to reveal the caramelized pineapple topping.