Pineapple Upside Down Cake

Step 1: Preheat the oven to 180°C/350°F (160°C fan).

Step 2: Line a tray with paper towels or a tea towel. Place the pineapple and cherries on it, then pat them dry with paper towels.

Step 3: Pour the melted butter into a 23 cm/9-inch cake pan at least 5 cm/2 inches deep. Do not use a springform pan, as it may leak. Brush the butter up the sides of the pan.

Step 4: Sprinkle the brown sugar over the base and spread it roughly with the brush.

Step 5: Place one pineapple ring in the centre, then arrange halved pineapple rings around it, or use whole rings.

Step 6: Arrange the cherries as desired, such as in the centres of the pineapple rings.

Step 7: Press the pineapple and cherries firmly down so they are in direct contact with the base of the pan. This helps keep the fruit colours bright rather than coated with caramel.

Step 8: Whisk the flour, baking powder, baking soda and salt together in a bowl.

Step 9: In a second bowl, whisk together the milk, sour cream, pineapple juice and vanilla.

Step 10: In a third bowl, beat the butter and sugar with a handheld mixer on speed 7 for 2 minutes, until fluffy.

Step 11: Add the eggs one at a time, beating for 20 seconds between additions.

Step 12: Add one-third of the flour mixture and mix it in with a rubber spatula. Add half of the milk mixture and mix. Add half of the remaining flour mixture and mix, then add all of the remaining milk mixture and mix. Mix in the last of the flour mixture, then stir in the leftover pineapple pieces.

Step 13: Spread the batter over the pineapple layer and smooth the surface level.

Step 14: Bake for 30 minutes. Remove the pan from the oven and loosely cover it with foil. Bake for a further 15 minutes, until a toothpick inserted into the centre comes out clean.

Step 15: Remove the cake from the oven and leave it in the pan to cool for 20 minutes.

Step 16: Run a butter knife around the inside edge of the pan. Place a plate or serving platter over the cake and flip it over. Tap the base or shake the pan gently, then lift the pan off slowly.

Step 17: Let the cake cool completely before serving.