Pineapple Upside Down Cake

I love this cake just because it shows the divine order of the universe.How a 21cm cake pan can fit in exactly 7 pineapple rings... This recipe is modified from the upside down cake recipe on the bbc good food website.This is also my recipe for a standard 6 inch sponge cake.Easy to remember as it is equal proportions of flour butter and sugar and 2 eggs.

Ingredients
flour 100 g
butter 100 g
sugar 100 g
eggs 2
1 tsp baking powder
1 tsp pineapple extract
7 pineapple rings (from a can of pineapple rings)
4 tbsp pineapple juice (use left over from the pinapple rings can)
7 cherries
for the glaze 20 gm butter and 20 gm brown sugar
21cm cake pan

Method
1.whip together 20gm butter and 20 gm sugar until creamy and pour in the tin.Use a pastry brush to spread the glaze around on the base and the sides of the tin to evenly coat.Preheat oven to 180degrees.I find that in my microwave,the convection mode gives a slightly lower temperature so I put mine at 190degrees.
2.line the base of the tin with 7 pineapple rings and place a cherry in each ring(don't worry if the cherries seem too small for the pineapple ring.The cherries will soak in the butter sugar syrup while cooking and get nice and plump )
3.In a mixing bowl whip together the sugar and butter.Add the eggs one at a time and combine one fully before adding the next.
4.Add the flour and combine again.Add the baking powder,vanilla extract and the pineapple juice.I always add a bit more pineapple juice just to really kick in the pineapple flavor.
5.Pour the batter in the cake tin.
6.Bake at 180degrees for 30mins.Check the cake after 25mins and bake till a tooth pick inserted comes out clean.
7.Take the cake out of the oven.Cool for 10 mins.Invert the cake and serve warm.