Pineapple Upside Down Cakes
Upside down pineapple bundt cakes made with a cherry and coconut sponge with a sticky pineapple syrup.
Servings: 6 Cakes
Equipment
- 6 Mini 11cm Bundt Tins
Ingredients
- 200g Butter plus extra for the tins
- 200g Caster Sugar
- 200g Plain Soya Yoghurt
- 200ml Oat Milk
- 3 tsp Vanilla Extract
- 400g Plain Flour
- 2 stp Baking Powder
- 100g Desiccated coconut
- 150g Glacé Cherries quartered
- 1 Large Tin of Sliced Pineapple in juice
- 1 tbsp Dark Brown Sugar
Instructions
- Preheat the oven to 180C and grease your bundt tins with butter. Place your tinned pineapple rings into each tin - 1 per tin.
- Over a medium heat pour the tinned pineapple juice into a saucepan with the dark brown sugar. Let this simmer whilst you prepare your cake, stirring the syrup periodically. Once the sugar in your pineapple syrup has dissolved and the syrup lightly coats the back of a spoon, leave to one side to cool.
- Beat your butter and sugar together until combined. Stir through the yoghurt, milk and vanilla - this will look lumpy at this stage. Fold in the flour and baking powder until you have a smooth batter. Then stir through the desiccated coconut and quartered glacé cherries.
- Evenly distribute the pineapple syrup across the bund tins, covering the pineapple. Pour your cake batter over the top then place them in the centre of the oven for 30 minutes. Check with a skewer and keep cooking at 10 minute intervals until the skewer comes out clear.
- Leave to cool in their tins on a wire rack for 10 minutes, then gently release them from the tins onto a wire rack to finish cooling. Slice the underside of the cake for an even surface then serve with cream and a cherry