Pineapple upside down cake (Just Bakes)

INGREDIENTS:

Pineapple: 6 slices remove stem in centre

Butter: 150 g unsalted

Sugar: 150 g + 5 tbsps

Maida/plain flour: 150 g

Eggs: 3

Vanilla essence/pineapple: 1 tsp

Milk: 2 tbsps if required

Baking powder: 1 ½ tsp

Salt: a pinch

Cherry: 3

METHOD: 

Grease a 10” cake tin.Pre- heat oven to 180⁰C.

If using fresh pineapples, stew them (cook in half a cup of water & 2 tbsps sugar.)  

Cool & line the cake tin with it. Place a halved cherry (cut side up) in the centre of the pineapple slices.  

Burn 3 tbsps sugar in a pan till golden brown & add 2 tbsps water to make a caramel syrup. Cool & pour over arranged pineapple slices. Now, cake tin is ready.

In a bowl, cream butter & sugar till fluffy.

Add eggs one at a time & whisk again.

Fold in sieved flour & baking powder.

Add a pinch of salt & essence.

If the batter is too thick, mix in 2 tbsps of milk.

Pour batter over the pineapple very carefully, taking care not to upset the arrangement.

Bake for 45 minutes or till top is brown. 

Let it sit in the tin for 5 minutes, then, unmould when still hot.