This pineapple upside-down cake is a great way to welcome the warmer weather.
110g (1/2 cup) raw sugar
100g melted butter
250g soft butter
220g (1 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
225g (1 1/2 cups) self-raising flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C (350°F).
Peel and core pineapple and cut into slices. Butter and line a 23cm springform cake tin with greaseproof paper and arrange a layer of pineapple slices in the base.
Sprinkle raw sugar over pineapple slices, then drizzle melted butter over the top. Dice remaining pineapple and set aside.
Cream butter and sugar until pale and fluffy. Add eggs, one by one, incorporating well after each addition. Add vanilla extract and flour. Mix until well combined.
Add remaining diced pineapple, and then spoon cake mixture on top of pineapple in tin. Bake in preheated oven for 40 minutes, or until a skewer comes out clean.
To serve, remove ring and turn upside-down and there you have it pineapple upside-down cake.