You turn my world upside down

It seems that when things are looking down, cake is the answer. Yesterday was no exception to this rule and so, after multiple and prolonged panics over the unfinished state of our Uni work, we decided to make an impromptu Pineapple Upside-Down Cake to cheer ourselves up and boy did it work. It was just fab; not too sweet, perfectly pineapple-y and moist but not soggy. So good in fact that one of the cakes has already been demolished... sorry cake number two but your days are limited.

Butter for greasing
2 x 15ml tbsp sugar
6 slices pineapple from a 425g can, plus
3 x 15ml tbsp of the juice
11 glacé cherries, approx. 75g total weight
100g flour
1 tsp baking powder
¼ tsp bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs
1 Preheat the oven to 200C/Gas 6. Butter a tarte Tatin tin (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loosebottomed nor springform).
2 Sprinkle 2 tbsp sugar onto the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture. 
3 Fill each pineapple ring with a glacĂ© cherry, and then dot one in each of the spaces in between. 
4 Cream together the butter and sugar before sifting in the flour. Mix in the eggs and then pour in the 3 tbsp pineapple juice to think it a little.

5 Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently. 
6 Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft – ha! – move, turn it upside-down. 



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