Pineapple Upside Down Cake

• Topping
• 60 g butter (or margarine)
• 1/2 cup brown sugar
• 300 -400 g tinned pineapple rings
• 8 -10 glace cherries (optional)
• Sponge
• 60 g butter (or margarine)
• 1/2 cup white sugar (or raw or golden granulated)
• 1 egg
• 1/2 teaspoon vanilla essence
• 170 g flour (1 1/3 cups)
• 2 teaspoons baking powder
• 1/2 cup milk

1. Make the topping:
2. Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
3. Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
4. Make the sponge:
5. Cream butter and sugar.
6. Add beaten egg and vanilla.
7. Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
8. Pour sponge mixture on top of fruit.
9. Bake at 180u0b0C for 40 minutes, or until a skewer comes out clean.
10. Let stand for a few minutes before inverting onto a plate.

topping, butter, brown sugar, pineapple, glace cherries, butter, white sugar, egg, vanilla essence, flour, baking powder, milk

Taken from www.food.com/recipe/pineapple-upside-down-cake-210987 (may not work)