Pineapple Upside Down Cake

(recipe source ..rias collection )


Ingredients
2 x 15ml tablespoons sugar
6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
11 glacé cherries, approx. 75g total weight
100g flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs


Butter for greasing




Method:



1.Preheat the oven to 200°C. Butter (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
2.Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3.Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between.
4.Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5.Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6.Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
Hre v go beauiful n yummy cake