Upside-down pineapple and ginger sour cream cake

Make caramelised pineapple.

Preheat oven to 170°C. Grease a deep 22cm square cake pan; line base and sides with baking paper, extending the paper 5cm over the sides.

Arrange caramelised pineapple slices, overlapping, on base of cake pan to cover; drizzle with 2 tablespoons of reserved syrup.

In a medium bowl, beat butter and sugar with an electric mixer until pale and fluffy. Beat in eggs, one at a time. Stir in sour cream and sifted dry ingredients. Carefully spread mixture over pineapple in pan; tap pan on bench to remove any large air bubbles.

Bake cake 1 hour 25 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, add ginger to remaining reserved syrup in pan; bring to the boil. Reduce heat; simmer 5 minutes or until thick and syrupy.

Stand cake in pan 5 minutes before turning onto a cake plate or stand. Brush pineapple with a little of the warm syrup. Serve warm cake with remaining syrup.

Trim top and bottom from pineapple; cut off the skin. Cut pineapple into quarters lengthways; remove the cores. Cut each quarter crossways into twelve 5mm thick slices; you should have 48 slices. In a large frying pan, stir butter and sugar over low heat until sugar dissolves. Bring to a simmer, add half the pineapple; simmer, turning pineapple, 3 minutes, or just tender. Using a slotted spoon, transfer pineapple to a tray; cool. Repeat with remaining pineapple. Reserve syrup in pan.