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Thursday 25 October 2012

Let Her Eat Cake: Sticky Pineapple Caramel Cake

There's nothing like a good, sticky, stodgy cake to warm your cockles (whatever those might be). This is a classic store cupboard cake - bog-standard ingredients tarted up with some spices and tin of pineapple. And lashings of caramel. You just can't go wrong with sugar and butter.

Better still, it gives you excuse to pour yourself a large Saratoga, made from the leftover juice from the tin.

Sticky Pineapple Caramel Cake

You'll need:
  • 50g + 100g butter
  • 50g + 100g caster sugar
  • 2 eggs
  • 100g self raising flour
  • 1/2tsp baking powder
  • 1/2tsp ground cinnamon
  • A tin of pineapple chunks (or rings if you're feeling kitschy)
Make it!
  • Line the base of an 8" tin with baking parchment. Preheat the oven to 180c / Gas 4.
  • Put 50g of butter and 50g of sugar in a saucepan. Heat gently until the sugar dissolves, then turn up the heat until it forms a golden brown caramel.
  • As soon as it's formed caramel, pour it out into the prepared tin. Careful, it's hot (and sticky)!
  • Now make the cake layer by beating together the remaining 100g butter, 100g sugar, eggs, flour baking powder and cinnamon until it forms a batter.
  • Scatter some pineapple chunks into the caramel in the tin.
  • Spread the batter over the top.
  • Bake for 25-30 minutes, until the cake is golden brown and the top springs back when pressed.
  • Turn out upside down onto a plate. Ta da!

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