Pineapple Upside Down Loaf

Directions

1. Preheat oven to 170C and grease a 2lbs loaf tin well with some softened butter (about 5g)

2. Place a pan on the hob and add 90g of butter and soft brown sugar then melt it slowly over a medium heat. When it’s fully melted and coming to a bubble remove from the heat and pour it directly into the bottom of the greased loaf tin.

3. Add the pineapple rings in a row, pushing them together a little to get them all in, then add a maraschino cherry to the centre of each pineapple ring. Leave to one side whilst you make the cake batter.

4. In a large bowl whisk together the remaining softened butter and caster sugar until light and creamy, then add the eggs and vanilla followed by the flour, baking powder and salt, then add then milk. Whisk it all together until fully combined and smooth then spoon the batter into the loaf tin and level it out evenly with a spoon or spatula.

5. Bake for 35-40 minutes until golden and a skewer inserted comes out clean.
6. Remove from the oven and leave to cool for a few minutes then turn it out onto a serving dish to cool slightly then serve warm.
7. This classic is best served with custard but you could also choose cream or ice cream