Pineapple Upside Down Cake – Retro Classic

Step 1: Prepare the Cake Pan

Lightly grease a 22cm cake pan and line the base and sides with non-stick baking paper. Sprinkle 1/2 cup of brown sugar evenly over the base of the pan. Drizzle 75 grams of melted butter over the brown sugar. Arrange 7 drained pineapple rings on top of the butter and sugar mixture, placing one in the center and six around it. Place a glacé cherry in the hole of each pineapple ring. Set the prepared pan aside.

Step 2: Prepare the Cake Batter

In a mixing bowl, combine 150 grams of softened butter, 3/4 cup of caster sugar, and 2 teaspoons of vanilla extract. Beat the mixture with an electric hand mixer for approximately 5 minutes, or until it becomes light and fluffy.

Step 3: Add Eggs and Dry Ingredients

Add 2 eggs to the batter, one at a time, beating well after each addition until fully incorporated. Gradually add 2 cups of self-raising flour (or regular flour with 2 teaspoons of baking powder) and 1/2 cup of milk to the mixture, alternating between the flour and milk, beating until the batter is smooth and well combined.

Step 4: Assemble and Bake the Cake

Gently spoon the prepared cake batter over the pineapple rings in the cake pan. Use a spatula to carefully spread and even out the surface of the batter. Place the cake pan into a preheated oven at 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) and bake for approximately 55 minutes, or until a skewer inserted into the center of the cake comes out clean.

Step 5: Cool and Serve

Once the cake is out of the oven, allow it to stand in the pan for about 5 to 10 minutes to cool slightly. Then, carefully invert the cake onto a serving plate. Slice and serve warm or at room temperature.

• If using a springform tin, place it on a baking tray before putting it into the oven to catch any butter that might seep through the cracks, preventing a mess.