Pineapple Upside Down Cake
- 150g butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 50g soft brown sugar
- pineapple rings in syrup, drained and syrup reserved
- Maraschino Cherries (optional)
Beat together 50g of butter and the brown sugar together until smooth. Spread over the base of a cake tin (it should come up to about a quarter of the way up). Arrange pineapple rings on top (reserving the syrup for later), then, if using, place glacé cherries in the centre of the rings.
Preheat oven to 180 Celsius.
- Mix the rest of the butter, the caster sugar, self-raising flour, baking powder, vanilla extract and eggs in a bowl along with 2 tbsp of the pineapple syrup. Using an electric whisk, beat to a soft consistency.
Spoon on top of the pineapple and smooth the top. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream or cream.