Pineapple Upside Down Cake

Ingredients:

• 130g softened butter
• 30g brown sugar
• 2 tbsp apricot jam
• 220g can pineapple rings in juice
• 100g caster sugar
• 3 eggs
• 100g self raising flour
• 1 tsp baking powder
• 2 tbsp milk

Method:

1. Preheat the oven to 180C / 350F / Gas 4.
2. In a bowl beat together 30g of the softened butter, brown sugar and jam and then spread over the base of a round non stick cake tin. Arrange the pineapple rings over the base of the tin.
3. In another bowl, mix together the remaining butter and caster sugar.
4. 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 the mixture over the pineapple in the pan.
7. Bake in the over for around 45 minutes until the cake is well risen and golden and a skewer inserted into the middle comes out clean.
8. Allow the cake to cool in the tin then loosen around the edges with a round bladed knife.