Quite possibly the greatest cake in the tradition of Aussie campfire baking, this version transfers the action to the oven, but retains the beautiful caramelised top. Even if you can’t cook this over a campfire, this succulent, tender cake will have everyone salivating.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line a 25cm round cake pan with baking paper (don’t use a springform pan). Spread melted butter on pan base and scatter with brown sugar.
Put 1 pineapple slice in pan centre with a cherry in the middle. Halve remaining slices, and arrange in a ring with cherries inside.
Beat extra butter and caster sugar in a bowl with an electric mixer, until very light. Beat in eggs, vanilla, sour cream and buttermilk. Fold in flour and salt and spoon over pineapple in pan. Smooth top and bake for 35-40 minutes, until a skewer inserted in centre comes out cleanly. Cool on wire rack, invert and serve with cream.

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