Cinnamon pineapple upside-down cake

• unsalted butter↗200g g

  softened

• soft brown sugar↗125g g
• ground cinnamon↗1 tsp tsp
• vanilla↗1 ½ tsp tsp

  bean paste

• pineapple↗1

  peeled, cut into quarters, core removed, then cut into 2cm slices

• golden caster sugar↗140g g
• large eggs↗2

  plus 1 egg white, beaten

• baking powder↗1 ½ tsp tsp
• plain flour↗200g g
• whole milk↗75ml ml
• crème fraîche↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can’t see much of the base.

2. 2

   In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.

3. 3

   Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.