Pineapple Upside Down Cake

For my birthday this year I opted for a retro bake, a pineapple upside down cake. This sponge is made with light brown muscovado sugar which gives it a caramelised flavour that compliments the pineapple perfectly. You really can't beat a traditional bake, however if you fancy swapping the pineapple for another fruit such as apple, plum or peach it would be just as delicious. 

Recipe - Makes a 7inch round cake

For the topping: 

• 6 pineapple rings
• 6 glace cherries
• 50g light brown sugar
• 50g butter

For the sponge: 

• 125g light brown muscovado sugar
• 125g margarine, softened
• 2 eggs
• 1 tsp vanilla extract
• 125g self-raising flour
• 1 tsp baking powder

Grease a 7inch springform round baking tin and line the base. Combine the light brown sugar and butter in a saucepan and stir over a medium heat until melted and combined. Pour into the base of the tin and arrange the pineapple rings on top, putting glace cherries in the middle of the rings. Set aside. 

Preheat the oven to 180C. Make the sponge by creaming the margarine and sugar together until light and fluffy. Whisk in the eggs and vanilla extract, then fold in the flour and baking powder. Pour on top of the pineapple rings. Bake for 20-25 minutes or until risen and a skewer inserted into the centre comes out clean. 

Remove the cake from the oven and leave in the tin for 5 minutes then turn out onto a plate. Serve warm or leave to cool.