Pineapple Upside Down Cake

WOW so beautiful!! that is what my boy exclaimed the moment he saw the cake being flipped onto the serving plate! :D and requested to take a picture with the cake >.<...

Recipe adapted from Nigella Lawson

Ingredients

• Butter for greasing
• 2 tbsp sugar
• 6 slices canned pineapples
  
• 45ml pineapple juice
• 11 glace cherries
• 100gm flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 100gm soft butter
• 70gm sugar
• 2 eggs

Method

1. Grease the base of a 8" cake tin (neither loose-bottomed nor springform).
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4. Cream butter & sugar until light. Beat in eggs one at a time until combined.
5. Sieve over flour, baking powder & baking soda till evenly mixed. Stir in pineapple juice.
6. Spread cake batter over pineapple rings.
7. Bake in preheated oven oven at 160 deg cel for 30-35 minutes. Cool slightly. Loosen the edge with a knife, place a plate on top and flip over to unmould the cake.