Pineapple Upside Down Cake - cooking recipe

Ingredients

Topping
60 g butter (or margarine)
1/2 cup brown sugar
300 -400 g tinned pineapple rings
8 -10 glace cherries (optional)
Sponge
60 g butter (or margarine)
1/2 cup white sugar (or raw or golden granulated)
1 egg
1/2 teaspoon vanilla essence
170 g flour (1 1/3 cups)
2 teaspoons baking powder
1/2 cup milk

Preparation

Make the topping:
Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
Make the sponge:
Cream butter and sugar.
Add beaten egg and vanilla.
Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
Pour sponge mixture on top of fruit.
Bake at 180\u00b0C for 40 minutes, or until a skewer comes out clean.
Let stand for a few minutes before inverting onto a plate.