Serve this old-fashioned pineapple cake for afternoon tea, brunch or an easy weeknight dessert.
1 1/2 cups flour
2 tsp. baking powder
2/3 cups butter, room temperature
1 cup sugar
1 tsp. vanilla
1 cup milk
1 cup brown sugar
8 fresh pineapple slices, about 1/2-inch thick
Preheat oven to 350 degrees F.
Combine flour, baking powder and salt. Set aside.
Cream 1/3 cup butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and beat until light and fluffy. Alternate adding milk and flour mixture in 2 additions.
Meanwhile, heat remaining 1/3 cup butter and brown sugar in an 8-inch heavy-bottomed, oven-proof skillet over medium heat. When brown sugar melts and starts to bubble, remove from heat. Add pineapple rings in decorative pattern.
Scrape cake batter over top of pineapple rings, spreading with spatula to cover.
Bake until cake tester comes out clean when inserted into centre of cake, about 25 to 30 minutes.
Let cake stand in pan for 5 minutes, then invert onto a cake plate. Serve warm or cooled.
Yield: 6 to 8 servings.