Upside-down pineapple and banana cake

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

  • 1

    Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 25cm round cake pan with baking paper.

  • 2

    To 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.

  • 3

    In 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.

  • 4

    Spoon 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.