Tonight’s episode of drunken chef is brought to you by Mac’s Great White…

The cloudy white beer with a crispness perfect for a stuffy summer afternoon in the kitchen.

Today I’m making an old family favourite again. Last time I did my brother’s fav- banana bread, well this is one my sister would make often when I was really young, it’s insanely good &

I’ve never tried baking it up until now. It’s an upside-down pineapple cake with the perfect combo of chewy on the outside & soft & cakey on the inside. Thanks Rachael!

Grab:

Cake mixture-

• 1 1/2 C self-raising flour
• 1/2 t salt
• 1/4 C butter/marg
• 3/4 C caster sugar
• 1 egg / vegan equivalent
• 1/2 C milk

Caramel-

• 1/3 C soft butter
• 1/3 C brown sugar

Plus your fruit of choice (pineapple or peaches are awesome)

Grease your tin/s. (This recipe only does a 20cm cake tin despite seeing more than that in my photos, I doubled the cake batter quantities to make what you see here. Mine’s also less syrupy due to that.)

To make the caramel mix the butter & brown sugar together & spread over the bottom of the tins.

Place the fruit decoratively on the caramel mixture.

Pretty

Now start on the cake batter.

Cream the butter & sugar,

then mix in the egg & milk

followed by the salt & flour until well combined.

Spoon the mixture over the fruit & caramel.

Bake for 45-60 mins at 170c.

Test with a knife. The cake is ready when the knife comes out clean.

Invert & remove tin when well cooled.

So sticky, so chewy.