Pineapple Upside Down Cake

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ING:
250 g unsalted butter softened
250 g fine granulated Sugar or caster sugar
4 eggs
250 g All purpose Flour (sifted)+ 2 tbsps Baking Powder or use self raising flour
1 tsp Pineapple Essence
1 tbsp Vanilla essence
150 grms brown sugar or 100g Jaggery
cherries
1 can Pineapple slices (drained)


DIR:Preheat oven: 180 degrees - 
Cream butter & sugar together. (The longer u beat the better)
Add eggs one by one and beat.. Sieve flour with baking powder and fold to the creamed mixture.
Mix in the essenses.if mixture looks too thick add 2-3tbs Milk.
put some golden syrup on the bottom of pan to give it shine.
grease a cake pan and arrange the pineapple slices with cherries cut into halves in the center...(place cherries upside down)

Melt brown sugar with a few drops of water on stove..once melted pour this caramel over the pineapple layer.

Pour the batter on top and bake for about 45 minutes...or till the cake tests coms out clean

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