Pineapple Upside Down Cake

This is a store cupboard recipe, at least I have everything on the list in mine, so it's a good one in an emergency. Served with some cream on the side, It looks good, every day or for guests.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1 cake

Ingredients

• 30  g butter
• 30  g brown sugar
• 2  tablespoons  apricot preserves
• 220  g pineapple rings
• 100  g butter
• 100  g caster sugar
• 3  eggs
• 100  g self raising flour
• 1  teaspoon baking powder
• 2  tablespoons milk

Directions

1. Preheat the oven to 180c/350f.
2. beat together the 30g of butter, brown sugar and preserve, and spread over the base of an oblong non stick cake tin.
3. Arrange the pineapple rings over the base of the tin.
4. Beat the 100g of butter with the caster sugar, add the eggs one at a time with 1 tablespoon of flour and beat well.
5. sift in the remaining flour and baking powder and fold in well with the milk.
6. Spoon over the pineapple and level with the back of the spoon.
7. Bake for 45-50 minutes until well risen and a skewer comes out clean.
8. Allow to cool in the tin for 5 minutes then loosen around the edge, place a large serving plate over the top and turn out the cake.
9. Be very carefull as the syrup will be very hot.