Pineapple Cake

Directions

1. 1
   Cream very soft butter, sugar, and a pinch of salt until the mixture is pale and fluffy.
2. 2
   Add the eggs one by one, beating well after each addition until the sugar is dissolved.
3. 3
   Puree one pineapple slice and mix with pineapple juice. Combine baking powder with flour and fold into the batter.
4. 4
   Line a 26 cm diameter springform pan with parchment paper, grease with butter and evenly sprinkle brown sugar. Place 6 pineapple slices on the bottom and fill the gaps with chopped pineapple.
5. 5
   Optional: Place cherries in the gaps.
6. 6
   Pour the batter over the pineapple and smooth the top.
7. 7
   Bake the cake in a preheated oven at 180 degrees Celsius (356F) (convection) for about 40 minutes, until it’s golden brown and fully baked.
8. 8
   Remove the cake from the oven and let it cool for 5 minutes.
9. 9
   Carefully invert the cake onto a plate, remove the parchment paper, and allow it to cool.