- 2⁄3 cup unsalted butter, room temperature
- 1⁄2 cup packed light brown sugar
- 7 pineapple slices
- 7 maraschino cherries (optional)
- 11⁄2 cups all purpose or cake flour
- 1 cup sugar
- 2 tsp baking powder
- 1⁄2 tsp salt
- 2⁄3 cup milk
- 1 tsp vanilla extract
- 1 egg
1. Preheat oven to 180°C. In a 23cm flameproof round cake pan, melt 1⁄3 cup of the butter over a low heat.
2. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted butter (2 to 4 minutes).
3. Arrange the pineapple on top of the caramel. Decorate with cherries if desired, placing them in the centre of each pineapple slice. Set the pan aside.
4. In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand-held mixer, place the flour, sugar, baking powder and salt, and mix on low speed until well combined.
5. Add the remaining butter along with the milk and vanilla extract.
6. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl.
7. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.
8. Bake until the cake is golden brown and a toothpick inserted in the centre comes out clean (40 to 50 minutes).
9. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let it cool in the pan for about 3 minutes.
10. Turn the pan over onto a serving plate and let it stand for 2 to 3 minutes.
11. Carefully lift the pan off the plate. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.
TIP Cake flour results in a more tender cake that is best eaten the day it is made. All-purpose flour gives a sturdier cake, almost like a coffee cake.