Pineapple upside down cake

  This is very yummy, quite buttery and sweet. 

Recipe is from the lovely Nigella -  http://www.nigella.com/recipes/view/pineapple-upside-down-cake-51

Reprinted here below the pic. 

Ingredients

butter (for greasing)

• 2 tablespoons sugar
• 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
• 11 glace cherries (approx. 75g total weight)
• 100 grams plain flour
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• 100 grams soft butter
• 100 grams caster sugar
• 2 large eggs

Method

1. Preheat the oven to 200°C/gas mark 6/400ºF. Butter a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin(Do not use a spring-form tin, trust me on this)
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft move, turn it upside-down. Tap the cake tin and it should slide out onto the plate.