Cinnamon pineapple upside-down cake

Ingredients

• 200 g butter unsalted softened
• 125 g brown sugar soft
• 1 tsp ground cinnamon 
• 1.5 tsp vanilla paste 
• 1  pineapple peeled cut into quarters, core removed, then cut into 2cm slices
• 140 g brown sugar 
• 2 large egg whites beaten
• 1.5 tsp double-acting baking powder 
• 200 g flour plain
• 75 ml milk whole

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• cake form
• aluminum foil

Directions

1. Heat oven to 180C/160C fan/gas
2. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt.
3. Remove and stir in the brown sugar, cinnamon and 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 cant see much of the base.
4. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy.
5. Add the eggs and egg white, one at a time, and the remaining vanilla.
6. 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.
7. Spoon the batter into the pan over the pineapple.
8. 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 crme frache, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.