PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS:

For tin preparation :

• Small pineapple slices  1 tin

• Cherries                         60 grams

• Demerara Sugar            25 grams

• Butter                              25 grams.

For cake batter:

• Flour     150 grams

• Butter     150 grams

• Sugar     150 grams

• Eggs     3

• Baking Powder   ½ tsp

• Nutmeg powder   ½ tsp

• Cinnamon powder  ½ tsp

METHOD:

For the cake batter :

1. Beat butter and sugar together.

2. Add baking powder, cinnamon powder and nutmeg powder to the sifted flour and mix.

7. To the mixture of butter and sugar add one egg at a time and mix till no traces of egg are seen.

8. Add flour gradually and fold using a spatula.

For the tin preparation:

1.  Brush a 9” cake tin with butter.

2. Place the pineapple slices.

3. Sprinkle Demerara sugar over it.

4. Arrange cherries in between.

1. Pour the batter in the prepared tin.

2.  Bake at 180 degree Celsius for about 30-35 minutes.

https://www.youtube.com/watch?v=h90GJMVlanU