Pineapple upside down cake
150g plain flour
20g baking powder
1 pineapple, peeled and sliced into 9 rings
9 glaced cherries
Preheat oven to 170°C. Sift together flour and baking powder.
In a mixing bowl, whisk butter, half the sugar and eggs together until creamy. Add dry ingredients and stir to form a smooth batter.
In a pan, caramelise remaining sugar in water over low heat. Pour into a cake mould and tilt mould around so the base is coated evenly.
Place pineapple rings in a single layer over caramelised sugar. Place cherry in the hole in the centre of each pineapple ring. Pour batter over fruit and bake for 35-40 minutes.
Remove cake from oven and let it cool completely. When ready to serve, turn mould over on to a platter.