Upside Down Pineapples

Thanks John for this delicious recipe spotted in the Weekend Australian, the cardamon is an inspired addition.

The Weekend Australian Magazine, 22 March 2014

Recipe from David Herbert http://davidherbertfood.com/

Pineapple and Cardamom Upside-Down Cake . . . the taste of the '70s

For the topping: 50g softened butter; 50g brown sugar; 6 pineapple rings; natural glace cherries, optional

For the cake: 125g softened butter; 125g caster sugar; 125g self-raising flour; 1 tspn baking powder; seeds from 3 cardamom pods, crushed; 2 large free-range eggs; 2 tblspn milk

Preheat the oven to 180°C. Grease a 20cm round cake tin. For topping, beat butter and sugar together until creamy. Spread over base and a quarter of the way up sides of tin, and arrange pineapple rings on top; place cherries (if using) inside pineapple rings. Place cake ingredients in a bowl and beat, using an electric beater, until combined (don’t overdo it). Spoon into tin, smoothing evenly over pineapple. Place cake tin on a baking tray, bake for 40-45 minutes, or until firm to touch. Remove and leave to stand for 5 minutes, turn out onto a plate.

I'm lucky to live in an area, Bandon Grove NSW, known for its fabulous cooks. Our neighbour, Patty, recently made some delicious individual pineapple upside down cakes, Anne.