Upside down Pineapple cake

 
This soft cake with a strong pineapple flavor was a real melt in the mouth. Felt like with each bite, the mouth was screaming and asking the juicy pineapple pieces "give me more" ! Try this, and you would never get satisfied with just one slice :)

Ingredients
Melted unsalted butter - 20 gms
Brown sugar - 2 tbsp
All purpose flour (sifted)- 125 gms
Canned Pineapple slices - 440 gms
Butter - 90 gms
Sugar - 110 gms
Eggs - 2 (beaten)
Baking powder - 1 tsp
Vanilla essence - 1 tsp

Method 
1. Grease a ringform (20 cms) with the melted unsalted butter. Sprinkle brown sugar over the butter.
2. Take out the pineapple slices from the can, dry them using a kitchen tissue. Reserve 80 ml of the pineapple concentrate (from the can) for later use.
3. Cut the slices into halves and arrange them on the form over the brown sugar.

4. Using a beater, beat the butter and sugar together in a large bowl until smooth and creamy. Add the  beaten eggs slowly in parts to this butter-sugar and beat well. Add the vanilla essence and mix well.
5. To this, add in parts, the sifted flour, baking powder alternatively with the reserved pineapple concentrate. Mix well using a metal spoon.

6. Spread this batter evenly over the pineapple slices in the form and cover it completely.

 7. Preheat the oven to 180°C and bake the cake for about 35 minutes.

8. Let it rest for about half an hour in the form and when it cools down to the room temperature, very carefully turn the upside down.

9. Serve it along with a Tea or juice.

This recipe goes to the event Bake-Off hosted by Champa of Versatile Vegetarian Kitchen.