Pineapple upside-down cake

A good cake forf everybody. Simple to make and easy to eat. Definitely one of my best favourite among sweets.

A good idea for your tea time or for a snack.

Ingredients for the topping:

- 50g softened butter

- 50g light soft brown sugar (use white caster sugar if you have no brown)

- pine-apple rings in syrup

- glace cherries

Ingreedients for the cake:

- 100g softened butter

- 100g custer sugar

- 100g self rising flour

- 1 tbsp baking powder

- 1 tbsp vanilla extract

- 2 eggs

Method:

- Heat the oven to 180°C gas 4;

- Bat the butter anugar together and spread over the base of a tin;

- Arrange the pineapple in the tin and place the cherries in te centre of te rings;

- place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and beat to a soft consistency;

- spoon into the tin on top of the pineapple and smooth until level;

- bake for 35 minutes, turn out into a plate and serve with cream or ice cream