Pineapple Upside Down Cake

Ingredients list for Pineapple Upside Down Cake

• 3 Tinned pineapple roundels
• 1 cup + for dusting Refined flour (maida)
• 2 Eggs
• 1 cup Powdered sugar
• 100 grams + for greasing Butter
• 1 teaspoon Baking powder
• 2-3 tablespoons Milk
• to sprinkle Brown sugar
• as required Tinned cherries

Method

1. Preheat oven to 180° C.
2. Break eggs into a bowl and beatwith an electric beater till light and fluffy. Add powdered sugar gradually and continue to beat. Add butter and beat well.
3. Sift together flour and baking powder into the bowl and fold in well. Add milk and mix well to make a semi-thick batter.
4. Grease a loaf tin with some butter and dust with some flour. Sprinkle some brown sugar on the base, place pineapple roundels over it and place one cherry in the center of each roundel. Sprinkle some brown sugar over the pineapple slices and pour the batter over them, level it out and tap the tin gently.
5. Keep the tin on a baking tray, place the tray in the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
6. Keep the cake on a serving platter, slice and serve.