Pineapple/ cinnamon upside-down cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 180c

Step 2

Put 4 tbsp butter into a 22cm round cake tin (springform) and place in the oven to melt.

Step 3

Remove and stir in the brown sugar, cinnamon and 1/2 tsp of the vanilla extract

Step 4

Arrange the pineapple in the mixture, tossing a little to cover properly. Try to fill all the gaps so you can’t see the base anymore

Step 5

In a bowl, beat the caster sugar and remaining butter fluffy. Add the eggs and egg white slowly (1 at the time) and the vanilla that’s left.

Step 6

Add baking powder and a pick of salt, then flour and milk

Step 7

Beat until everything is fully incorporated and until smooth

Step 8

Pour the batter into the pan on top of the pineapple.

Step 9

Bake for approx. 1 hour, cover it with tin foil if it starts to brown too much.

Step 10

Leave to cool for about an hour and release the cake out of the tin. Serve with ice cream or whipping cream!