Pineapple Upside Down Cake

PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

1. 90g – butter
2. 2 tbls – brown sugar
3. 1 ½ – cup plain flour
4. 1/2 – cup sugar
5. 2 1/2 tsp – baking powder
6. 1 – pinch salt
7. 2 tbsp – butter, softened
8. Milk – as required
9. 2 – eggs
10. 1 can – pineapple slices in syrup
11. maraschino cherries (as many as pineapple slices used)

Use an 8″ square or round pan. Drain can of pineapple, saving the syrup.

Method:

• Place butter in 8″ pan, melt in the oven while preheating.
• Sprinkle brown sugar over melted butter.
• Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan.
• Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
• In a bowl, put butter and sugar and mix well then add lightly beaten egg slowly and mix with hand mixer until sugar dissolve completely.
• Then take another bowl and mix   flour,  baking powder, salt, and add this flour mixture in egg better also put 2 tablespoons of the pineapple syrup and mix with spoon and make a soft better like thick custard with milk.
• Pour batter into the pan being careful not to disturb the pineapples and cherries.
• Bake at 350°F, 180°C, Gas Mark 4 for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
• Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

SERVING SUGGETION