Pineapple upside-down cake

Pineapple Upside-down Cake

From The Hawthorn Series „Muffins, Scones and Teacakes”

60 gr butter
50 gr sugar
6 pineapple slices
For the cake:
125 gr butter
1/2 cup sugar
2 eggs
vanilla essence
1 1/2 cup self raising flour
1/2 cup milk

For the base,cream butter and sugar and spread over a base of 20 cm. Arrange pineapple slices.
For the cake,preheat the oven to moderate. Cream butter and sugar until light and creamy. Add eggs one at a time,beating well.
Fold the flour into mixture,alternately with milk,beginning and ending with flour.
Spread cake over base and bake for about 40 minutes.
Allow to cool and serve.

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