Today I wanted to share my upside down pineapple mini cakes with you!
These are just as delicious as a big version but with no need to worry about the awkward turning out process!
These would be wonderful and easy to serve for dessert at a dinner party with a little cream!
The gorgeous caramelised juice that trickles over the sponge is perfect served warm.
Here’s my recipe!
Pineapple Upside Down Mini Cakes
1 large pineapple
150g unsalted butter
100g light muscovado sugar
3 tsp desiccated coconut
100g golden caster sugar
100g sponge or self-raising flour
1 tsp baking powder
1 tsp vanilla extract
Cream, to serve
Preheat the oven to 180°C and grease ramekins with butter.
Top, tail, peel and core the fresh pineapple and cut into small cubes.
Heat a frying pan and melt 50g of the butter with the muscovado sugar.
Stir until melted then add in the pineapple cubes.
Cook until golden and caramelised.
Add in the desiccated coconut and cook until the liquid has evaporated completely.
Remove from the heat and set aside.
In a large bowl, cream together the remaining 100g butter and the golden caster sugar until pale and fluffy.
Add in one egg at a time, mixing until well combined.
Sieve in flour with the baking powder and fold in gently until combined.
Pour in the vanilla extract and mix until smooth.
Fill each prepared ramekins with equal amounts of the pineapple mixture and compress down into the base.
Spoon equal amounts of the cake batter over the pineapple mix and place ramekins on a tray, baking for 25-30 minutes.
Remove from the oven and check the sponge half with a skewer for wetness through the middle, place back in the oven for a few more minutes if liquid.
Leave to cool until warm to the touch and use a blunt knife to go around the ramekin edges.
Turn out on to small flat plates and serve with cream.