Upside-Down Pineapple Banana Cake - cooking recipe

Ingredients

None None For the Topping and Glaze
1 cup lightly packed brown sugar
6 1/3 tbsp butter, diced
15 oz can thin pineapple slices, drained
1 None firm ripe banana, peeled and thickly sliced
None None For the Cake
7 tbsp butter, diced, at room temperature
2/3 cup brown sugar (not packed)
2 None eggs
2/3 cup self-rising flour
1 tsp ground cinnamon
8 oz can crushed pineapple
1/4 cup sour cream
None None Heavy cream, to serve (optional)

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line a 10-inch-round cake pan with parchment.
For the Topping and Glaze: in a medium saucepan, combine sugar and butter. Stir over a medium heat, until sugar completely dissolves. Spoon into cake pan and spread over base to coat. Arrange pineapple and banana slices on top, to cover.
For the Cake: In a medium bowl, using an electric mixer, beat butter and sugar together, until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cinnamon together. Fold into creamed mixture alternately, with combined pineapple and sour cream.
Spoon mixture into pan over topping. Bake 45-50 mins, until golden and cooked when tested with a skewer. Cool in pan for 5 mins. Carefully, invert onto serving plate. Serve warm with cream.