Star Anise Pineapple Upside-Down Cake

Pineapple upside-down cake has been around for almost a hundred years. Before decent cake tins were made for the home cook, people would have used iron frying pans. The fruit was cooked, covered with cake batter, baked and flipped over to serve. I’ve taken a riff on this classic by adding some Asian spices like star anise and cinnamon to the caramel. Serve it warm with a scoop of ice cream.