Pineapple Upside Down Cake

Now this is a really old school bake but it was definitely a good decision, whilst in Bermuda (I'm still here!!) I suddenly got a huge fancy for a Pineapple Upside Down Cake - leading me onto this post!

The recipe I followed was Nigella's but adapted slightly to best fit my bake.

This cake is perfect with a cup of tea in the afternoon, or served warm with custard to really remind you of your childhood!

Ingredients;

• Tinned pineapple in juice (sliced) - 6 was the perfect fit in my tin. 
• Glace cherries 
• 100g plain flour
• 1tsp baking powder
• 1/4 teaspoon bicarbonate of soda
• 100g soft butter (plus extra for greasing)
• 100g light brown sugar (plus 2 tbsp for sprinkling)
• 2 large eggs

Method; 

1. Begin by preheating your oven to 180degrees C. Grease your tin (20cm spring form) and sprinkle with the 2 tbsp sugar which will act as a glaze for your pineapple. 
2. Take your pineapple slices out of their juice and arrange in the tin, place the place cherries in the centre of the pineapple slices and in the gaps in between.
3. Place the rest of your ingredients - I melted my butter as I was mixing by hand - into a large mixing bowl. Beat well until lighter in colour and a smooth batter has formed.
4. Mix in 2tbsp of the pineapple juice to thin out the batter a little and mix in well. 
5. Pour the mixture over the pineapple slices. It will look like there's very little mixture so just spread carefully and make sure all the fruit is covered. 
6. Bake in the oven for around 20-25 minutes or until golden brown - it's not a very large cake mixture so don't expect a huge rise! 
7. Leave to cool in the tin before turning out (upside down!). Either eat warm or save until later!