My Mother's Upside Down Cake

Recipe by Another cuppa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-6
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180-190°C/350-375°F/gas mark 4.
  • Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
  • For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge -- or even cold as a cake rather than a dessert.
  • Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
  • Serves 4 as a dessert, 6 for tea.
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