Pineapple Upside Down Cake

Preheat your oven to 180°C (350°F). Grease the bottom and sides of an 8-inch round cake tin generously with butter.

Melt the 50g butter in a small saucepan over low heat. Once melted, stir in the light brown sugar until dissolved and the mixture is smooth. Pour this mixture into the bottom of the prepared cake tin and spread it evenly.

Place the pineapple rings on top of the sugar mixture in a single layer. Put a glacé cherry in the center of each pineapple ring.

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined.

Stir in the milk to achieve a smooth, pourable batter.

Carefully spoon the batter over the pineapple rings, spreading it evenly with a spatula.

Place the cake tin in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for about 10 minutes. Run a knife around the edge of the cake to loosen it, then place a serving plate over the tin and carefully invert the cake onto the plate. Gently lift off the tin to reveal the caramelized pineapple topping.