pineapple upsidedown cake

Preheat the oven (Electric 200°C / Fan 180°C).

Drain the pineapples in a sieve. Spread a springform pan (26cm diameter) with 25 g of butter. Sprinkle 80 g of cane sugar into the springform. Tightly pack the pineapple rings into the bottom of the springform. Place 2-3 cherries in the middle of each pineapple ring.

For the cake batter: Begin by melting the butter. Mix together the flour, oat bran, baking powder and shredded coconut. Using a hand mixer beat the eggs, sugar and vanilla sugar until very frothy. Slowly mix in the melted butter, then stir in the buttermilk. Add the dry ingredients and mix everything together with a wooden spoon. Carefully pour the batter onto the pineapples and spread evenly.

Bake the cake for ca. 30 minutes on the lowest shelf in the oven. Remove from the oven, and allow to cool for 5 minutes on a wire rack. Remove the edge of the springform pan from the cake, before flipping the cake onto a plate.