Pineapple Upside Down Cake / Bolo di Anasa

Information

Ingredients

• 7 tablespoon of butter
• 8 tablespoon of brown sugar
• 1 can of pineapple slices with juices (20 Oz)
• 1 jar (6 oz) maraschino cherries without stems, drained
• 4 eggs
• 1 teaspoon of almond essence
• 1.5 cups of self-rising flour
• 1 teaspoon baking powder
• 1/4 teaspoon of salt
• 1.5 cups of sugar
• 1.5 cups of butter

Preparation

1. Preheat the oven to 350 °F degrees.
2. Melt the butter on low heat in a pan. 
3. Pour the melted butter over the bottom of a round baking pan (10 to 12 inches)
4. Sprinkle 8 tablespoon of brown sugar on it.
5. Divide the pineapples over the sugar layer and place the half cherries in the middle of the slices.
6. In a mixer bowl add the eggs with the 1.5 cups of sugar and turn of the mixer on medium speed. 
7. Melt the butter, add it and keep mixing
8. Add the Flower, baking powder, almond essence and salt in a bowl and keep mixing
9. Add to the eggs and keep mixing until you get a uniform batter.
10. If the batter needs some liquid, add some of the pinneapple jiuce from the can
11. Pour the batter carefully over the pineapple slices in the baking pan and put it in a preheated oven. 
12. You can bake the cake for 45 minutes
13. Let the cake cool for 10 minutes and cut the edges with a table knife.
14. Turn the cake over and remove the baking pan