• Make sure all of your ingredients are at room temperature.  Take any butter, milk and eggs out from the refrigerator at least half an hour prior to beginning.
• Measure everything exactly as per the recipe requirements. Baking is an exact science.
• You can freeze any pineapple rings that don't get used in an airtight container for another time.
• Pat your fruit dry with paper towels before using.
• In the U.K. I would use caster sugar and not granulated sugar for the cake.
• Pack your brown sugar tightly into the measuring cup.
• I used whole milk as that is all I keep in the house.
• I used salted butter and pure vanilla extract.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Place the 2 TBS butter into a 9-inch round, 2-inches deep, baking tin. Pop into the oven to melt while the oven preheats. Once the butter has melted, remove from the oven. (Don't let it brown, remove it from the oven as soon as it has melted.)
2. Add the brown sugar and pineapple juice to the melted butter. Whisk together to combine well and spread out to cover the bottom of the pan. (I used a small metal teaspoon to do this. It worked great. Make sure you cover the entire bottom.)
3. Cut four of the pineapple rings/slices in half and arrange around the outside of the pan. Put one full ring in the center. (Normally I have kept the slices whole, but was intrigued that in this old recipe they are cut in half. This made for a pretty presentation, and made a little bit of pineapple go a long way.)
4. Cut four of the maraschino cherries in half and place in the center of each half ring of pineapple and place the fifth cherry in the middle of the center full ring of pineapple. (I did not cut the cherry in the middle in half. I think you could probably use whole cherries all around without any problems.)
5. Whisk the flour, sugar and baking powder together in a bowl to combine well. Add the softened butter, milk, egg and vanilla. Beat on low until combined and then beat on medium for one minute until smooth. (Whisking the flour together first evenly distributes the baking powder in the cake batter.)
6. Spoon the batter carefully over the pineapple in the pan to cover, smoothing it out. (Try not to dislodge any of the pineapple or cherries.)
7. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Leave to cool in the pan on a wire rack for 5 minutes. (This is important.)
9. Loosen sides and carefully invert onto a plate. (I did not have the problem that I have had with other cakes and there being too much topping. This amount was just right. I did manage to dislodge the pineapple and topping a bit, but it was nothing that a good spoon and a tiny bit of effort couldn't fix.)
10. Serve warm and cut into wedges with or without whipped cream or vanilla ice cream. (We enjoyed it with squirty whipped cream.)

• Read through the recipe completely before beginning to help familiarize yourself with any ingredients equipment, etc. that you might need to make this cake.
• Assemble all of the ingredients before you begin. This can help to prevent you from leaving anything out by accident.
• Have all of your ingredients at room temperature for the best results.
• Dry the fruit before using. Pat dry using some paper kitchen towels.
• Don't overbeat the cake batter. This will toughen the batter. You need only mix things together until smooth and evenly combined. 
• Use the correct size of pan for the recipe. This is meant to be baked in a 9-inch round cake tin. 2-inches deep.
• Leave the cake to cool in the pan for at least five minutes before loosening it around the edges and tipping it out onto a plate.

If you’ve ever wished you could whip up soft, warm naan breads without the time or fuss of working with yeast, you’re going to love this recipe. These Yeast‑Free Naan Breads come together in minutes using simple pantry ingredients, and they cook right on the stovetop — no rising, no kneading, no waiting around. Just mix, roll, and toast until they’re puffed, golden, and irresistibly tender.

They’re perfect for scooping up curries, wrapping around grilled meats, or serving warm with a bit of garlic butter. And because they’re so quick and easy, they’re ideal for busy weeknights or last‑minute meals when you want something homemade but don’t have hours to spare.

If you’ve never made naan before, this is the recipe that will make you wonder why you waited so long. Soft, simple, and ready in a flash — a real kitchen keeper.

• 1 1/3 cups (165g) plain all-purpose flour
• 1/2 tsp baking powder
• pinch sugar
• 1/2 tsp salt
• 3 TBS +1 tsp (50ml) whole milk
• 2 TBS butter (cut into bits)
• 1/4 cup (65g) creamy full fat yoghurt

• Do not use self raising flour for this recipe.  All-purpose or plain flour is what is needed. 
• It is not a lot of baking powder, but you really don't want a lot. You just want enough to encourage the dough to puff up when it hits the hot griddle pan.
• Just a pinch of sugar. I use Kirkland organic granulated sugar. In the U.K. I would use caster sugar.
• You will want to use whole milk as it has a richer flavor.
• I used salted butter as that is all I keep in my house. I have never found anything to be super-salted in doing so.
• Make sure your yogurt is full fat. Alternately you can use full fat sour cream if you haven't got any yogurt.

1. Sift the flour, baking powder, sugar and salt together.
2. Warm the milk gently with the butter to melt the butter. Cool to lukewarm and whisk in the yogurt. Stir this into the flour mixture with a wooden spoon to make a soft dough. (Keep an eye on the milk. You don't want it to boil, just warm up enough to melt the butter.)
3. If the dough is too sticky, dust lightly with flour. Knead in the bowl for a few minutes, then cover with a clean tea towel and let sit for half an hour.
4. At the end of that time, divide into 4 equal portions and shape into balls. Roll out on a lightly floured surface to 1/8 inch thickness. Rotate slightly as you roll them, sprinkling lightly with flour as you go until you have a rough oval shape. (I find it easy to do this moving them a quarter turn with each roll of the rolling pin.)
5. Heat a large non-stick skillet or flat pancake griddle pan over medium high heat. Once it is hot you can start to bake the Naan's. (You can hold your hand just about the pan and feel how hot it is. I used a Pampered Chef grill pan to cook these on. In most cases you will only be able to cook one at a time.)
6. Pick up and remove any excess flour by slapping the dough between your hands and flip it onto the pan.
7. Cook until the surface is covered with bubbles, and it is lightly toasted on the bottom, flip over and repeat. (Do keep a close watch on it as they can turn very quickly.)
8. Remove to a clean tea-towel and cover to keep warm while you cook the rest. This helps to keep them soft. Serve warm.

• You will want your dough to be not sticky, not dry, but somewhere in the middle.
• Roll your dough out thin so that it cooks out evenly and light.
• Use a well heated non-stick skillet. This will help to create the lovely characteristic bubbles and charring.
• You can vary the flavor by brushing some garlic or herb butter on top of the breads after cooking while they are still warm.
• Keep a close watch on your breads while they are baking. They can turn in the blink of an eye. When they start to blister and puff up, and start turning brown, they are done.
• Keep your Naan breads wrapped loosely in a clean tea towel while you finish cooking them all. This helps to keep them nice and soft and prevents them from drying out.