Everyone knows about the classic pineapple upside down cake, adorned with glacé cherries. While it’s a classic for a reason, this version of the pineapple cake has been updated for the 21st century.

From BBC Good Food

• 200g unsalted butter, softened
• 125g soft brown sugar
• 1 tsp ground cinnamon
• 1 ½ tsp vanilla bean paste
• 1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices
• 140g golden caster sugar
• 2 large eggs, plus 1 egg white, beaten
• 1 ½ tsp baking powder
• 200g plain flour
• 75ml whole milk

Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ 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 can’t see much of the base.

In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. 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.

Spoon the batter into the pan over the pineapple. 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 crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.