Pineapple Upside-Down Cake

Ingredients:

• 3 tbsp (45 g) butter
• 1/2 cup brown sugar, packaged
• 9 slices of canned pineapple in juice, drained
• 5 maraschino cherries
• 1.5 cups sifted premium flour
• 2 tsp baking powder
• 1/4 teaspoon salt
• 80 g of margarine
• 2/3 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 2/3 cup milk

Preparation:

1. Preheat oven to 170°C.
   
   Place the butter in a 20 x 20 x 5 cm square baking dish and place it over low heat until the butter melts. Once melted, sprinkle the brown sugar evenly over the top. Arrange the pineapple rings on top of the sugar in a single layer, making three rows. Cut in half. maraschino cherries and place one half, cut side up, in the center of each pineapple ring. Set the mold aside.
2. Sift the flour, add the baking powder and salt, and then sift again. Using an electric mixer, combine the margarine, granulated sugar, egg, and vanilla. Combine the milk in a blender, gradually adding the flour, baking powder, and salt. Mix well after each addition of flour to ensure the ingredients are combined.
3. Carefully pour the batter into the pan lined with pineapples and bake for 40 minutes. Check for doneness by inserting a toothpick into the center or gently pressing the cake with your fingers. If the indentation springs back after pressing, the cake is ready. Using a knife, carefully loosen the edges of the cake from the sides of the pan. Prepare a serving plate. Invert the cake onto the plate. Let the pan stand upside down over the cake for a few minutes to allow the syrup to soak into the cake.