I have had Nigella Lawson's Pinapple Upside Down Cake recipe bookmarked for ages, and I finally made it this weekend and it was totally awesome! I made some tiny changes to better suit my taste. I used sugar substitute instead of real sugar and Raspberries instead of Cherries. The lemon and vanilla flavors of the cake are a nice touch with the fruit. I used the minimum amount of sugar, and I think it’s the perfect amount of sweetness.
- Butter for greasing the pan
- 2 tablespoons sugar
- 6 slices canned pineapple rings
- 1/3 cup candied cherries ( I used raspberries)
- 2/3 cup flour
- ½ cup (1 stick) soft butter
- ½ cup sugar ( I used 1/3 cup of Splendid (Sugar Substitute) )
- 2 eggs
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons pineapple juice from the can of pineapple slices
- Preheat the oven to 400°F. Butter a tart tin that is 9 inches wide at the top and 8 inches in diameter at the bottom.
- Sprinkle the 2 tablespoons of sugar over the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
- Fill each pineapple ring with a candied cherry, and then dot one in each of the spaces in between the rings.
- Put the flour, butter, sugar, eggs, baking powder, and baking soda into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
- Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
- Bake for 30 minutes, then ease a spatula around the edge of the pan, place a plate on top, and with one deft move, turn it upside down.
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