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.
Line the bottom of a
In a mixing bowl, mix together the flour, baking powder and a pinch of salt.
In the bowl of a standing electric mixer or using a large bowl and an electric hand mixer, beat the caster sugar and remaining butter. Beat for 2–3 minutes and then add the eggs, one at a time, and the vanilla. Beat for 2 minutes until light and fluffy. Start to add the flour and alternate with milk until they are both incorporated. Beat for another minute until smooth.
Spoon the batter into the tin over the pineapple.
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