Upside down pineapple cake

Preparation

• 1
  Pre-heat your oven to 175 degrees Celsius and lightly grease an 8″ cake tin.
• 2
  To prepare the topping:
• 3
  In a saucepan, melt the unsalted butter and light brown sugar together.
• 4
  Continue to stir on medium heat until it starts to form bubbles on the outer edge. This means the sugar has caramelised.
• 5
  Pour the mixture in your greased cake tin.
• 6
  Arrange the pineapple chunks and cherries on top of this sugar mixture. Set aside.
• 7
  For the cake batter:
• 8
  In a bowl, mix together the unsalted butter and sugar until well-combined.
• 9
  Add the eggs, one by one, followed by vanilla essence. Continue to mix until it forms a pale fluffy mixture.
• 10
  In a separate bowl, sift and mix together all the dry ingredients ie. all purpose flour and baking powder.
• 11
  Add the flour mixture to the wet batter in three additions alternating with milk.
• 12
  Fold the mixture with the help of a spatula until all the ingredients are well-combined.
• 13
  Pour the batter in your cake tin over the pineapple and sugar mixture.
• 14
  Spread the batter out evenly.
• 15
  Bake the cake in your pre-heated oven at 175 degrees Celsius until it forms a nice golden brown colour on top. A toothpick inserted in the centre of the cake should also come out clean. The time would vary depending on your oven settings, but it took me approximately 30 – 40 minutes.
• 16
  Allow the cake to cool on a wire rack for 10 minutes before inverting the cake on your dish.
• 17
  Congratulations! Your Upside Down Pineapple Cake is ready to be consumed!