Pineapple upside-down cake

Ingredients
FOR THE TOPPING
50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
glacé cherry

FOR THE CAKE
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Serves 6

Preparation and cooking times
Prep 15 mins
Cook 40 mins

1.Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

2.Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Per serving
407 kcalories, protein 5g, carbohydrate 49g, fat 23 g, saturated fat 14g, fibre 1g, sugar 36g, salt 0.87 g