Upside Down Pineapple Cake

Butter & sugar syrup:

Cake:

To serve:

Spray a ±12.5 cm x 36 cm loose bottomed rectangular quiche pan with non stick spray. Alternatively use a 23 cm round quiche pan.

Place the pan on a baking sheet to catch possible sugar syrup spills. Preheat the oven to 180°C.

Place the pineapple rings on paper towel and pat dry. Cut in half.

Arrange the halved pineapple slices in the pan.

Butter & sugar syrup:
Heat the butter, sugar and pineapple syrup together over medium heat and boil for 1 minute. Set aside. 

Cake:
Sift the flour, baking powder, bicarbonate of soda and salt together.

Beat the sugar, yoghurt, eggs and vanilla together until well combined.

Add the melted butter in a thin stream while beating continuously.

Add the sifted flour mixture and mix until just combined. Set aside.

Spoon the sugar and butter mixture over the pineapples in the pan.

Spoon the flour and yoghurt mixture over the pineapples in the pan and spread out evenly.

Bake for 20 – 25 minutes or until a skewer inserted comes out clean.

Remove from the oven and leave to cool slightly in the pan. T

urn out on a serving platter and leave to cool completely.

Sprinkle the chopped pecan nuts on top.

Serve with a dollop of mascarpone.