I decided to do something different on my blog today. I seen this recipe for Pineapple upside down cake from BBC’s Good Food

I hope you enjoy it

What you need for the topping

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapple rings in syrup, drained and syrup reserved
• 7 glacé cherries

  For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• Baking powder
• 1 tsp vanilla extract
• 2 eggs

  Method:
  

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy.
• 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 glacé cherries in the centres of the rings.
• 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.
• 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. Serve warm with a scoop of ice cream.