Easy Pineapple upside down Cake

It's the girlfriends' monthly rendezvous and we're supposed to meet for afternoon tea. Each must contribute something caloriefic worth sharing. Since the cast is all Pinays, I was vent on showing up with a basket of freshly steamed siopao asado and the proudest grin my maw could muster. Anything to please this crowd, per se. Alas, after working 8 straight days, I was  exhausted and was not really in the mood to spend hours in the kitchen cooking, kneading and steaming buns!  I need my beauty sleep more than my friends' praises.  The stress at work is starting to be visible on the crease of my forehead!

Few hours before the meeting , I whipped this simple yet fabulous looking cake. Preparation took only 15 minutes! The result however was much ,much more promising. The cake end up moist, succulent and super delicious. What do yah know, the girlfriends loved it too!

Ingredients:

90 g butter, melted

90 g brown sugar
1 large can of sliced pineapple
some glace cherries

140 g all purpose flour

2 tsp. baking powder

150 granulated sugar

80 g desiccated coconut

1 large egg

200 g buttermilk, I used fruit flavoured

3 tbsp. sour cream

3 tbsp. canola oil
2 tsp. vanilla 

Baking Instructions:

 1. Pour melted butter into the baking pan. Brush to spread butter evenly. make sure to grease the sides of the pan as well. Sprinkle brown sugar over the butter. Arrange pineapple slices and cherries.   Be creative!

 2. Sift flour and baking powder together. Stir in salt, sugar and desiccated coconut. Mix! Mix! Mix!

 3. In a mixing bowl/ cup. Whisk together butter milk, sour cream, egg, vanilla and oil.

 4. Pour liquid mixture into the flour mixture. Using a spatula, carefully fold mass together until just combined. Do not overmix, batter doesn't have to be smooth.

5. Pour batter on  the pineapple line baking pan. Bake in a preheated oven ( 180°c)  for 40 minutes or until toothpick inserted comes our clean.

Guess who baked it again this weekend?