This recipe is a fuss-free version of the beloved classic that does not require making a caramel. It has the perfect sweetness, and a fluffy cake that oozes of pineapple flavor and fragrance, because the batter itself has some pineapple juice.
Adapted recipe of Nigella Lawson with little bit tweak.
butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
6 Maraschino cherries
100 gm or 2/3 rd Cup all purpose flour
1 tsp baking powder
¼ th tsp baking soda
100 grams or 1/2 cup butter, softened
100 gm or 1/2 cup Castor sugar
2 large eggs
Preheat the oven to 200°C/400ºF. Sprinkle the 2 tbsp of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
Fill each pineapple ring with a Maraschino cherries,
Beat butter, sugar, and eggs. Sieve and add flour, baking soda & baking powder mixture
Either using a food processor or electric beater or hand whisk until the batter is smooth. Then pour in the 3 tablespoons juice to thin the batter a bit.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes or till a toothpick come clean. then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
I have added 3 eggs and 1/2 cup oil.
Instead of all purpose flour, baking soda & powder.prepared batter using self-raising flour.