Pineapple upside down cake

I made this delicious, classic pineapple upside down cake on this weekend.There was  fresh pineapple lying at home which gave me the idea of trying this cake.I remember having made this cake ages back (almost 20 years back) and once again I had this keen desire to make the cake again. So, I stood in my kitchen, wondering how to make the cake without the basic and to me the most important ingredients -tinned pineapple and the cherries.(The cherries do add the glamour to the whole look of the cake but unfortunately I had none at that time).But I was really determined.So,on a sleepy Sunday afternoon, I set about the task  with my daughter to assist me. The first daunting step was to peel and cut  the pineapple- believe me it is no easy task. After overcoming the first step of peeling the pineapple and taking the eyes out, the poor pineapple was in a real bad shape so instead of slicing the pineapple into rings I decided to cut the pineapple into bite sized chunks.Then,I stewed the pineapple with 1/2 cup of water and 4 Tbsp of sugar in the microwave for 10 minutes and Voila! the pineapple was ready to mingle.What I loved about this recipe is that it  is significantly lower in fat than the traditional pineapple upside down cake as I have substituted  oil for the butter.

Ingredients:-
1/4 cup demerara sugar
50 grams butter
1 can of pineapple pieces
3 eggs
2 cups Flour
1 cup sugar
1/3 cup oil
2 tsp baking powder
2 tsp lemon juice
1 tsp vanilla essence
1/3 cup buttermilk
1/2 tsp salt


Directions:-.
Melt butter in a sauce pan. Add the brown sugar and stir until dissolved and bubbly. Carefully pour into the bottom of a 12" spring form cake pan. Arrange slices of pineapple and cherries on the top.

In a bowl mix together the oil,eggs and sugar and beat for 2-3 minutes till  well mixed.

Add the vanilla essence and the lemon juice.

Mix the flour, baking powder and salt and add it to the above mixture.
Add the buttermilk and mix well with a light hand.

 Pour batter in prepared cake pan and bake in a preheated oven at 175 degree centigrade for 45 minutes.The cake is ready when an inserted wooden skewer comes out clean or when the cake springs back when lightly touched.

Invert into a serving platter.Serve with whipped cream and enjoy!