Pineapple upside down cake

Ingredients for 1 servings:

• 100 g brown sugar
• 6 slices of pineapple
• 100 g butter
• 3 eggs
• 150 g sugar, finest
• 1 pinch of salt
• 200 g flour
• 1 packet of baking powder
• 6 cherries, red cherries (to taste)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

very tasty with caramel crust

Line a springform pan with parchment paper. (I place a large sheet of parchment paper on the bottom and then stretch the ring around it, trimming off any excess.) Spread the brown sugar on the bottom and place the well-drained pineapple slices on top. Place a cherry in each of the pineapple holes. (I don’t like cherry wedges, so I often use walnut halves.) Put the butter in a bowl and cream until light and fluffy. Gradually add the sugar, salt, and eggs and mix well. Finally, briefly stir in the flour mixed with the baking powder. Pour the batter onto the pineapple slices. Bake at 180°C (top/bottom heat) for about 50-60 minutes (depends on the oven; do the toothpick test). After baking, let the cake cool for about 10 minutes and then turn out onto a platter/plate. Garnish with whipped cream, if desired.