Pineapple Upside-Down Cake

I have great memories of eating this cake swimming in a bowl full of custard ... I think it may be one of my all time favourites, although I am quite fickle when it comes to cake and my favourite tends to vary depending on what happens to be around at the time. I can't remember the last time I ate it and I have never baked it. However, this weekend that is set to change. Hubby and I have a roast pork dinner planned for Sunday afternoon and this cake is on the menu for sure.

I had to google for the recipe and found this promising looking one on the BBC Good Food website.

INGREDIENTS

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

FOR THE CAKE

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

METHOD

1. 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.
2. 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.