Pineapple and Cardamom Upside-Down Cake

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

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.
Most Helpful

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

Shannon 24 July 14, 2008