Pineapple and Cardamom Upside-Down Cake

READY IN: 1hr 10mins
Recipe by AmandaInOz

From the November 16, 2004 Sydney Morning Herald. Serve with thick cream.

Top Review by Shannon 24

Delicious recipe! The cardamom really compliments the pinapple. This was easy to make and was a hit! Thanks for posting.

Ingredients Nutrition

Directions

  1. Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
  2. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
  3. Arrange pineapple pieces on top of brown sugar mixture.
  4. Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
  5. Melt butter with golden syrup, then pour into the well with eggs and milk.
  6. Beat thoroughly with a wooden spoon.
  7. Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
  8. Cover with foil if cake browns before it is cooked through.
  9. Stand in tin for 5 minutes before turning out onto a plate.

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