Pineapple Upside-Down Cake...

This is a Pineapple Upsidedown cake...   

...with pineapple slices, maraschino cherries and a topping made with brown sugar. 

The lovely, glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake...

Sharing the Recipe:

2 1/2 cups - All Purpose Flour

1/2 cup - Caster Sugar

1/2 cup - Brown Sugar

175 gm - Melted butter

1 cup - Buttermilk

2 large - Eggs

1 teaspoon - Baking Powder

1/2 teaspoon - Bicarbonate Soda

1 teaspoon - Nutmeg (grounded)

1 tblspoon - Vanila Extract

Pinch of Salt

Slices of Pineapple (drained)

Marachino Cherries

Preparation:

In a 8-inch round cake pan, melt butter; sprinkle with brown sugar.
Arrange pineapple and cherries on sugar, making a design.

Make cake batter.

Lightly beat eggs, vanila, buttermilk, then add melted butter, beat well.

Add  dry ingredients (flour, sugar, nutmeg, salt, baking powder and bicarbonate soda) alternately with egg mixture; beat until smooth, ending with dry ingredients.

Pour over pineapple design.

Bake at 375° for about 35 minutes.

Let cake cool for about 5 minutes before turning out onto a serving plate.

Serve warm with whipped cream, if desired.

Enjoy...!