1 Preheat oven to 175 C. Grease and flour a round baking pan. Prepare the topping by melting butter in a pan and add brown sugar. As the sugar melts and foams, cook on medium flame for a mt and pour into the baking pan. Over this sugar layer, place pineapple slices and in the center of each pineapple piece place a glazed cherry. Keep aside. 2 Sieve maida, baking pwd and salt in a bowl. 3 In another bowl, cream butter and sugar. Use a hand blender to make a smooth creamy mixture. Add the beaten egg and combine well. Add vanilla essence and combine. 4 Fold in the maida mixture little by little alternating with milk. Do not over beat, just fold the dry till there is not trace of any flour. 5 Pour batter over the fruit layer. Bake in preheated oven for 45 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature. Preparation: 15 mts, Baking: 45mts . pinch of salt 1 tsp baking pwd 1/4 cup white sugar 1/4 cup butter 1 large egg 1/4 cup low fat milk For topping: 1 1/2 tbsps butter 1/4 cup brown sugar 4-5 pineapple slices (tinned and drained) 6-7 glazed cherries
