Upside-down pineapple and banana cake
This fruity dessert is known as an 'upside-down' cake as it is baked in a single pan, starting with the top layer on the bottom of the pan, then served flipped over. We've added juicy pineapple and sweet banana pieces to create a beautifully moist cake for the whole family to enjoy.
- 20 mins preparation
- 50 mins cooking
- Serves 10
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Ingredients
Topping
- 1 cup brown sugar
- 90 gram butter, chopped
- 440 gram can thin pineapple slices, drained
- 1 firm ripe banana, thickly sliced
Upside down pineapple and banana cake
- 100 gram butter, chopped, at room temperature
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cup self-raising flour
- 1 teaspoon ground cinnamon
- 225 gram can crushed pineapple
- 1/4 cup sour cream
- cream, to serve (optional)
Method
Upside down pineapple and banana cake
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1Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 25cm round cake pan with baking paper.
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2To make topping: In a medium saucepan, combine sugar and butter. Stir over a medium heat, until sugar completely dissolves. Spoon into pan; spread over base to coat. Arrange pineapple and banana slices on top, to cover.
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3In a medium bowl, using an electric mixer, beat butter and sugar together, until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cinnamon together. Fold into creamed mixture alternately, with combined pineapple and sour cream.
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4Spoon mixture into pan over topping. Bake 45-50 minutes, until golden and cooked when tested with a skewer. Cool in pan for 5 minutes. Invert onto serving plate. Serve warm with cream.
Notes
For extra spice, add 2 teaspoons ground ginger or 1 teaspoon ground nutmeg with cinnamon in Step 3. Try using unsalted butter for cakes and desserts.
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