If you haven't baked before in your life and you wish to start with a cake that's not so basic, I would recommend this cake. Easy peasy for beginners.
The first thing you need is the right cake tin. I used my super dependable 9-inch springform tin which I use for so many of my cakes. It's the type of tin where the sides can be removed by unlatching the buckle.
Line the tin:
Using a piece of foil, line the base of the springform tin.
Tip: Whatever piece of 'leftover' foil at the sides, use it to cover the sides of the tin.
Pre-heat oven to 180C.
|Get the ingredients ready|
100g softened butter
100g light soft brown sugar
8 pineapple rings, drained (keep 2tbsp of the syrup for later use)
Note: The number of pineapple rings depend on the size of the rings as well. If they are smaller than those picture below you may need 9.
|Use a mixer to cream/beat ingredients.|
Note: Use the back of a regular tablespoon to help spread out the mixture on the base.
|If you want less cherries, then just place them in middle of pineapple rings.|
200g softened butter
200g caster sugar
200g self-raising flour (sifted)
2 tbsp pineapple syrup
1tsp baking powder
1tsp vanilla essence
Cream the butter and sugar in a mixing bowl till mixed well. Add eggs one by one and beat well. Add in rest of ingredients and continue to beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth the top so that it's level.
Bake for 35 mins at 180C. Once it's done, let the cake stand for 5mins in the tin. Unlatch the sides of tin and prepare to turn the cake upside down.
Note: You may want to set the springform tin on a baking tray then place in oven. Just in case there is any side leaking.
Then turn out onto a cakeboard/plate.
I baked it at 180C. However I found the top to be browning really fast. So toward the end of cooking time I placed a piece of foil over the tin.
Cuts really well too. Perfect for simple gatherings, birthdays or just as practice to up your cake baking skills!