UPSIDE-DOWN PINEAPPLE AND CHERRY CAKE

Preparation time 15 mins Cooking time 40 mins Serves 10 50g unsalted butter, melted, plus

150g extra, softened

1/2 cup brown sugar

425g can pineapple slices in juice,

drained

1/2 cup maraschino cherries

3/4 cup caster sugar

2 free-range eggs

1 tsp vanilla extract

150g sour cream

1/4 cup buttermilk

13/4 cups self-raising flour Pinch of salt

Whipped cream, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line a 25cm round cake pan with baking paper (don’t use a springform pan). Spread melted butter on pan base and scatter with brown sugar.

STEP 2 Put 1 pineapple slice in pan centre with a cherry in the middle.

Halve remaining slices, and arrange in a ring with cherries inside.

STEP 3 Beat extra butter and caster sugar in a bowl with an electric mixer, until very light. Beat in eggs, vanilla, sour cream and buttermilk. Fold in flour and salt and spoon over pineapple in pan. Smooth top and bake for 35-40 minutes, until a skewer inserted in centre comes out cleanly. Cool on wire rack, invert and serve with cream.