Pineapple Upside-down cake

This recipe is perfect to use with fresh pineapple, or even tinned. Serve it warm or cold with Ice cream or cream. Delicious!

Ingredients:

- For the topping

50g Softened butter

50g Light soft brown sugar

7 Pineapple rings (if using tinned, it should be in syrup)

Glace cherries

- For the sponge

100g Softenedbutter
100g Golden caster sugar

100g Self-raising flour

 1tsp Baking powder

1tsp Vanilla extract

2 Large eggs

Method:

1) Heat the oven to 180c/160c Fan/ Gas mark 4.

2) Start by making the topping. Beat together the butter and sugar until creamy. Spread over the base and quarter of the way up the sides of a 20-21cm round cake tin.

3) Arrange the pineapple rings on top, then add the cherries in the centre of the rings (I also used them as gap fillers, just to add more colour)

4) Place all the sponge ingredients in a bowl, and add 2 tbsp of pineapple syrup. Beat together until a soft consistency.  Spoon into the tin on top of the pineapple.  Smooth out so its level.

5) Bake for 35 minutes.  Once cooked, leave to stand for 5 minutes, turn it out onto a plate, and serve.