Easy pineapple upside down cake

T

This recipe is from one of the most reliable and comprehensive food bloggers on the internets, Elise at Simply Recipes.  I didn't change a thing.  Well, except for adding the cherries. I was very skeptical of my ability to pull this off.  An upside down cake?  Oh dear. I try hardly even to make a right side up cake.  But it was super easy.I let the cake cool and then called my hubby up for the big reveal.  We flipped it over and it slid right out of the pan with perfectly caramelized edges.  I served it with ice cream.  hubby's only critique was that he wished there was less cake and more top. 

For the topping

50g softened butter

50g light soft brown sugar

7 pineapples rings in syrup, drained and 

syrupglacé cherry

For the cake

100g softened butter

100g golden caster sugar

100g self-raising flour

1 tsp baking powder

1 tsp vanilla extract2 eggs

Method

Heat oven to 180C/160C fan/gas 4. 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, then place cherries in the centres of the rings.Place the cake ingredients in a bowl along with 2 tbsp of the 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 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.