Pineapple upside down cake

1 cup brown sugar

4 oz butter sliced

4 eggs

6 oz sugar

5 oz flour

1 tsp vanilla

1 tsp baking powder

1 can pineapple or 1 pineapple cut into rings core removed

This recipe makes two pie pans or one cake tin with a removable bottom or bake in a rectangle dish. The cake will double in amount when baking. If the dish is too small it will spill over.

Prepare the pan by layering the pineapple, if using cherry place it in the middle. Place pieces of sliced butter over the pineapple then sprinkle the brown sugar. The amount of brown sugar can be reduced according to taste.

Beat eggs till fluffy and creamy, add sugar and beat till it dissolves. Add vanilla and beat. Mix the flour with baking powder then add it to the mixture and beat. This is a sponge cake so don't over mix.

Bake at 375F in a preheated oven for about 45 minutes depending on the pan used. Aluminum or tin will take less time than a pyrex or glass baking dish. Skewer inserted in the middle should come out clean. If making half the recipe baking time is reduced to about 25 to 30 minutes. Make sure to check on the cake so the top doesn't burn, if this is happening reduce the heat a little.

Cool in the pan then turn the cake on to a serving dish.

Cool completely, keep in the fridge and serve cool or serve warm with ice cream.

Can replace the brown sugar with jaggery. For this picture I made half the recipe.

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