pineapple upside down cake

This recipe was given to me by a friend, I love it because really easy to make and absolutely delicious !!!
and I like to add some pineapple juice to the sponge to make it more light and fluffy.

INGREDIENTS in grams

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

INGREDIENTS in cup measures

butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
11 candied cherries (approx. 75g total weight)
⅔ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 stick soft butter
½ cup superfine sugar
2 large eggs

Method

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 (neither
loose-bottomed nor springform).

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.

Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.

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.

Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so
spread it out gently.

Bake for 30 minutes. it’s upside-down.