Photo by Megan
Pineapple Upside-Down Cake
Serves 6-8
20g unsalted butter, melted
2 Tablespoons firmly packed soft brown sugar
440g can pineapple rings in natural juice
90g unsalted butter, extra, softened
1/2 cup (125g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup (125g) self-raising flour
1. Preheat the oven to moderate 180c (350f/Gas4). Grease a 20cm ring tin. Pour the melted butter into the base of the tin and tip to evenly coat. Sprinkle with the brown sugar. Drain the pineapple and reserve 1/3 cup (80ml) of the juice. Cut the pineapple slices in half and arrange on the base.
2. Beat the extra butter and the caster sugar with electric beaters until light and creamy. Gradually add the egg, beating well after each addition. Add the vanilla essence and beat until well combined. Fold in the flour alternatively with the reserved juice, using a metal spoon.
3. Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in tin for about 10 minutes before turning out onto a wire rack to cool.