50g unsalted butter, melted, plus 150g extra, softened
1/2 cup brown sugar
425g can pineapple slices in juice, drained
1/2 cup maraschino cherries
3/4 cup caster sugar
2 free-range eggs
1 tsp vanilla extract
150g sour cream
1/4 cup buttermilk
1 3/4 cups self-raising flour
Pinch of salt
Whipped cream, to serve
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.