Pineapple Upside Down Cake

Looks good & tastes divine :)

Ingredients

For The Batter
1 cup plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
60 ml melted butter
3/4 cup condensed milk

1 tsp sugar (avoid if you like it less sweet)

For The Fruit Arrangement
Few pineapple rings, cored
3 tbsp honey
Few glace cherry
1 tbsp butter

Method
For the batter

Mix the flour, baking powder, soda bicarbonate, melted butter, sugar and condensed milk, water (approx. 75 ml) and beat well. The batter should be of dropping consistency. Keep aside.

For The Fruit Arrangement
Grease a 200 mm. (8") cake tin with a little butter.

Pour honey evenly on the base of the tin. Arrange the pineapple slices decoratively on the top of the honey & place a glazed cherry in the centre of each ring.

How to proceed
Preheat the oven to 180◦C

Pour the batter carefully into the cake tin and smooth down the top of the batter.

Bake in the oven for 35 to 40 minutes until the cake is golden brown and the cake leaves the sides of the tin.

Remove and allow cooling.

Run a knife around the sides and invert on a serving dish.

Cut into small portions and serve.

Tips

You can make this cake as muffins too. Just arrange in same manner in your muffin tray. And keep in mind that Muffins take little less time to bake then cake, so check it sooner.