Retro rocks. This classic pineapple upside-lower cake constitutes a fun centrepiece for mid-day tea and revives many childhood recollections.
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Heat oven to 180C/160C fan/gas 4.
For that topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread within the base along with a quarter of how in the sides of the 20cm round cake tin. Arrange 7 pineapple rings on the top (reserving the syrup later on), then place 7 glac cherries within the centres from the rings.
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 teaspoon baking powder, 1 teaspoon vanilla flavoring and a pair of eggs inside a bowl together with 2 tablespoons of from the reserved pineapple syrup. Utilizing an electric whisk, beat to some soft consistency.
Spoon in to the tin on the top from the pineapple and smooth it so it’s level. Bake for 35 mins. Leave to face for five mins, then come out onto a plate. Serve warm having a scoop of frozen treats.