Pineapple upside-down cake

Ingredients

• 50 g butter softened
• 50 g brown sugar light soft
• 7  pineapple rings in syrup drained
• 7  glacé cherries 
• 100 g butter softened
• 100 g golden caster sugar 
• 100 g self-raising flour 
• 1 tsp double-acting baking powder 
• 1 tsp vanilla extract 
• 2  eggs 

Equipment

• bowl
• oven
• whisk
• cake form

Directions

1. Heat oven to 180C/160C fan/gas
2. For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy.
3. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glac cherries in the centres of the rings.
4. Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
5. Spoon into the tin on top of the pineapple and smooth it out so its level.
6. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.
7. Serve warm with a scoop of ice cream.