For Topping:-
- Pineapple slices - 1 Tin
- Glazed Cherries - 1/2 Cup
- Brown sugar - 1/2 Cup
- Butter - 1/4 Cup
- All purpose`flour - 1 1/2 Cups
- Eggs - 2 Nos.
- Baking powder - 1 Tsp
- Vanilla Essence - 1 Tsp
- Butter - 1/2 Cup
- Sugar - 1 Cup
- Salt - 1/2 Tsp
- Preheat an oven to 200'C. Butter a 9-inch round cake tin.
- Melt the butter and brown sugar in a medium saucepan over medium heat simmer,stirring occasionally a few times.
- Remove from heat and pour into the bottom of the prepared cake tin.
- Arrange pineapple & cherries on top of caramel.
- To make the batter, mix in together flour, baking powder, and salt and set aside
- In a separate bowl, beat egg whites until stiff peaks form and set aside.
- In a another bowl, cream butter and sugar with an electric mixer until light and fluffy, add the egg yolks and vanilla essence & beat until smooth.
- Add the flour mixture & beat on low until just blended,fold in the egg whites very gently without beating it too hardly.
- Pour batter over the pineapple topping and spread evenly.
- Bake in a preheated oven for 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool 5-10 minutes before inverting onto a cake platter.
Tips:-- Serve with fresh cream or vanilla ice cream.
- Glazed cherries can be substituted by dried raisins as well
