This is one of my all time favourite cakes. It is moist and tender and the touch of fruit tartness is just splendid! Buttery rich and caramely it melts in the mouth and you will end up asking for more. I guarantee it 🙂
Besides the cake is easy to make, requiring approximately an hour and a half, including the time for peeling and slicing a pineapple if you decide to go for the fresh one. Of course you could also use canned pineapple but for me it is too sweet because of the syrup.
When I bake I always use my two 23 x 5 cm cake pans, mainly because I have two beautiful cake stands with exactly the same diameter. The ingredients are sufficient for two small cakes as in the picture below.
- 150 grams butter at room temperature
- 200 grams sugar
- 4 large eggs
- 4 additional tablespoons sugar
- Sliced pineapple. I used one.
- 10-12 cherries. I used frozen.
- 200 grams plain flour
- 100 ml milk
- 1 sachet baking powder
- Butter for greasing
Preheat the oven to 180 C and grease the cake pans. Sprinkle each of the greased pans with 2 tablespoons of sugar and put in the preheated oven. The aim is to make a light caramel, keep an eye on the pans, as soon as the sugar turns lightly brown take out of the oven. Arrange the pineapple slices on the bottom of the pan and fill each ring with a cherry. Place the rest of the cherries in between. In a large bowl beat together with a mixer the butter and sugar until fluffy and creamy. Then add the eggs, one at a time and the milk. In another bowl whisk the flour and the baking powder. Add gradually the flour to the liquid mixture, mix until incorporated but do not over-mix. Pour the batter over the pineapple slices and spread it out evenly.
Bake for about 50 to 60 minutes or until toothpick inserted in the centre of the cake comes out clean. Let the cake sit for 5 minutes before easing with a spatula around the edge of the pan, then place the cake plate on top and deftly turn it upside-down.
You will have a gorgeous, juicy, redolent of pineapple, and very tasty cake!