Upside down Pineapple cake

Upside Down Pineapple Cake

FOR THE TOPPING:

• 50g softened butter
•  50g light soft brown sugar
• 6 pineapples rings in syrup, drained
• glacé cherry                                                                                                                                                                  

FOR THE CAKE:

• 100g softened butter
• 100g caster sugar
• 100g all- purposeflour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 2 eggs (seperated)
• 1/2 tsp pineapple flavor
• 2 tbsp pineapple syrup(optional)
• 2 tbsp desiccated coconut(optional)

DIRECTIONS:

1. Preheat the oven to 180 C/gas 4
2.  For the topping, using the double boil method melt the butter and cool it off.
3.  Spread the butter over the base and  a quarter of the way up the sides of a 20-21cm round cake tin. Sprinkle the brown sugar uniformly around the base. Arrange pineapple rings on top, then place cherries in the centres of the rings.
4. For the cake, cream the butter and sugar in a bowl using an electric whisk until light and fluffy. Add the beaten egg gradually, beating thouroughly after each addition. Add the vanila essence and pineapple flavour and beat until combined. Fold in a the sifted flour, add the desciccated coconut.
5.  Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.