Shopping LIST:

For the topping:

½ fresh pineapple (peeled and sliced into 12mm thick), 60g unsalted butter, 100g brown sugar.

For the cake: 

280g plain flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon freshly grated nutmeg, 2 large eggs, 2 teaspoons vanilla extract, 185g unsalted butter (at room temperature), 150g caster sugar, 125ml whole milk, Oil for greasing.

Method:

• Grease a 23cm round cake pan with oil.
• Peel and slice the pineapple into 12mm thick rounds. Remove the core from each slice and cut the rounds in half to create half-moon shapes.
• In a small saucepan over low-medium heat, melt the butter. Add the brown sugar and stir until combined, about 2-3 minutes. Pour this mixture into the greased cake pan, spreading it evenly. Arrange 7-8 pineapple slices in the pan and set aside.
• Preheat your oven to 160°C.
• In a medium bowl, combine the flour, baking powder, salt, and nutmeg.
• In another bowl, whisk the eggs with the vanilla extract.
• Using an electric mixer, beat the room-temperature butter until soft. Gradually add the caster sugar, continuing to beat for another 2-3 minutes until light and fluffy. Slowly add the egg mixture, beating until well combined.
• Add half of the flour mixture to the butter mixture, then pour in the milk and mix until just combined. Add the remaining flour mixture and mix until smooth.
• Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
• Bake in the preheated oven for about 35 minutes, or until the top is slightly golden and the centre feels soft to the touch.
• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate and pour any remaining liquid from the pan over the cake. Allow it to cool for an additional 5 minutes.
• Serve the cake warm.