Upside-Down Pineapple Banana Cake

• None None For the Topping and Glaze
• 1 cup lightly packed brown sugar
• 6 1/3 tbsp butter, diced
• 15 oz can thin pineapple slices, drained
• 1 None firm ripe banana, peeled and thickly sliced
• None None For the Cake
• 7 tbsp butter, diced, at room temperature
• 2/3 cup brown sugar (not packed)
• 2 None eggs
• 2/3 cup self-rising flour
• 1 tsp ground cinnamon
• 8 oz can crushed pineapple
• 1/4 cup sour cream
• None None Heavy cream, to serve (optional)

1. Preheat the oven to 350u0b0F. Lightly grease and line a 10-inch-round cake pan with parchment.
2. For the Topping and Glaze: in a medium saucepan, combine sugar and butter. Stir over a medium heat, until sugar completely dissolves. Spoon into cake pan and spread over base to coat. Arrange pineapple and banana slices on top, to cover.
3. For the Cake: In a medium bowl, using an electric mixer, beat butter and sugar together, until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cinnamon together. Fold into creamed mixture alternately, with combined pineapple and sour cream.
4. Spoon mixture into pan over topping. Bake 45-50 mins, until golden and cooked when tested with a skewer. Cool in pan for 5 mins. Carefully, invert onto serving plate. Serve warm with cream.

brown sugar, butter, thin pineapple, firm ripe banana, butter, brown sugar, eggs, flour, ground cinnamon, pineapple, sour cream, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/23001 (may not work)