MY MOTHER'S UPSIDE DOWN CAKE
One of the major reasons I joined this website, yes I know there are many recipes. But try this one and see what you think, compare with your own :) You will certainly NOT be disappointed. I also find it is an excuse to get kids to eat fruit! We would always demand this every Sunday after a roast, and pour tonnes of golden syrup over it and let the sponge absorb all the sweet gooeyness.
Provided by Another cuppa
Categories Dessert
Time 1h25m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 860.6, Fat 44.5, SaturatedFat 26.8, Cholesterol 246.2, Sodium 417.3, Carbohydrate 109.1, Fiber 3.5, Sugar 63.7, Protein 10.8
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