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1 Pineapple Upside Down Cake

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Pineapple Upside Down Cake

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Ingredients

8 portion(s)

Syrup

  • 200 g caster sugar
  • 125 g water
  • 60 g Butter

Cake

  • 800 g fresh or tinned pineapple thins
  • 200 g Self Raising Flour
  • 75 g almond meal
  • 1/2 tsp sea salt
  • 100 g caster sugar
  • 250 g unsalted butter
  • 4 large eggs
  • 3/4 tsp vanilla
  • 160 g sour cre
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  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Making the Cake

  1. In TM bowl combine flour, almond meal and salt speed 4/10 secs and set aside, clean and dry TM bowl

  2. Making the syrup – add 2 cups caster sugar and ½ cup water to TM bowl, heat 100C/speed1/15 mins. The sugar and water will turn a lovely caramel brown colour. Add 60g butter and mix speed 4/10 secs.

  3. Pour mixture into 20cm non-stick spring form pan (No need to grease or line) Clean and dry TM bowl.Closed lid

  4. Layer pineapple thins on the caramel in the spring-form pan. This ends up as the top of your cake so be as artistic as you like. Start with one ring in the centre, then cut the rings as needed covering as much of the base of the pan as you can.

  5. In TM bowl beat butter and caster sugar together Speed 5/60 secs. Add butterfly and mix speed 4/60 secs.  While mixing, add eggs one at a time. Remove butterfly.

  6. Add vanilla and half the dry ingredients, followed by half the sour cream and mix speed 4/30 secs. Repeat with the remaining ingredients. 

  7. Gently pour the batter over the pineapple in the cake tine and spread carefully until level.

  8. Please cake in oven for 45 minutes at 160 degrees, or until golden brown on top and a bamboo skewer inserted into the cake comes out clean. 

  9. Allow the cake to rest in the tin for 10 minutes after baking, then turn upside down onto a serving platter. Release the spring an gently open the tin so that the cake drops onto the platter.

    Serve with double cream or good quality vanilla ice cream.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Hi, just be aware that if you put this cake into a...

    Submitted by Myffanwy on 17. February 2021 - 18:53.

    Hi, just be aware that if you put this cake into a springform tin, it DOES need greaseproof paper otherwise the syrup escapes. We found out the hard way.

    The rating on this is only on that part as we are still baking the cake. tmrc_emoticons.)

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