Pineapple upside down

These summers are pretty much taking me down the road, showing me that how-much ever exhilarating contemporary, modern food might be its always classical food winning the way to the soul.

This is something my mum and sis would always push me to make. Then it came to me to hook y'all with some warm Pineapple travel cake.

Ingredients

Butter - 200 g

Sugar - 200 g

Egg - 200 g

Flour - 200 g

Baking powder - 9 g

Vanilla essence - 3 g

Pineapple - 75 g

Caramel

Sugar - 45 g

Method

• Cream butter and sugar until becomes light and fluffy.

• Gradually add in the egg keeping the mixture intact and continue to cream adding vanilla essence.

• Sieve flour and baking powder to avoid lumps and fold it into the batter.

• Over medium heat caramelize the sugar until golden.

• Pour this over the lined loaf tin and place slices of Pineapple.

• Finely chop a slice of pineapple and add it to the batter and empty it into the mold.

• Bake it in a pre-heated oven at 160 Degrees for 1 hour.

• Once done leave it to cool and de-mold the cake with the pineapple facing up.

Enjoy it over a glass of light tea.