Pineapple Upside down Cake

Pineapple Upside down Cake

Ingredients:

Butter 50 gram

Brown sugar 50 grams

Pineapple 7 slices
Cherry 7

Sponge:

Butter 100 grams

Caster sugar 100 grams

Self-raising flour 100 grams

Baking powder 1 teaspoon

Pineapple syrup 2 tablespoons

Vanilla essence 1 teaspoon

Eggs 2

Direction:

Topping:

Heat oven to 180C/160C. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, and then place cherries in the centers of the rings.

Sponge:

Place the cake ingredients in a bowl along with pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 25-30 minutes. Leave to stand for 5 minutes, and then turn out onto a plate. Serve warm with a scoop of ice cream.