Pineapple Upside Down Cake

Remember the Almond Torte that I made last month? Recipe from Chef Mei Kei from 'Think Out Of The Shell' by Nutriplus.Yesterday, I tried another recipe from her, it's Pineapple Upside Down cake with Fresh Cherries,but I don't have fresh cherries, so i omitted it. That Almond Torte was so delicious, and this Pineapple Upside Down was fabulous.
My sister in law said , the topping was quite sweet, but it's OK for me.That's my favorites part, the topping, so yummy. Here's the recipe that I change a bit ( use what I have in my kitchen).

Topping:  
120 gm brown sugar
65 gm butter
1-2 tsp water ( I used 1 tsp only)
1 small fresh ripe pineapple,core and sliced ( or use tinned pineapple for neater presentation).
A handful of fresh cherries , I omit this

Cake:
120 gm plain flour
30 gm super fine flour
(for these 2 flours, I used plain flour only)
1 1/2 baking powder
145 gm butter, softened
110 gm sugar
140 gm eggs (about 3 eggs)

1/4 tsp vanilla essence 
115 gm sour milk ( 1 tsp vinegar, topped up with evaporated milk to make 115 gm total.)

Method :
Line the bottom of a 8 inch round baking tin with parchment paper.

To make topping :
Melt butter and sugar in a saucepan until sugar dissolves and mixture is bubbly.If the mixture is very grainy,add a teaspoon of water or just sufficient for the mixture to become smooth.
Remove from heat and pour the mixture into the prepared tin.
Arrange the pineapple slices.

For the cake:
Sift together the plain flour,superfine flour and baking powder.
In a separate bowl,cream together butter and sugar.
Gradually add in egg and vanilla essence.
Fold in the dry ingredients alternately with the soured milk.
Pour cake batter over the topping in the tin.
Bake in preheated oven at 160C for 50 minutes to 1 hour ( I did 50 minutes only), or until cake is done.
Cool slightly , then turn out onto a serving plate.Serve.