Pineapple and Fig Upside-down Cake

INGREDIENTS for the TOPPING

• 60g butter
• 100g brown sugar
• 6 pineapple slices, patted dry
• 6 pieces of dried figs, soaked overnight in the pineapple juice and then patted dry

INGREDIENTS for the CAKE

• 115g butter
• 150g sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 195g self-raising flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

METHOD

1. For the topping, melt the butter in a small saucepan.
2. Divide the butter between the two tins and use a small brush to grease the sides.
3. Sprinkle the bottoms of the tin with the brown sugar.
4. Arrange three slices of pineapple on the bottoms of both tins.
5. Arrange the dried figs in the centre of each pineapple slice
6. Measure out the flour, baking powder and salt.
7. Soften the butter in a bowl using an electric whisk.
8. Break in the eggs and whisk well.
9. Alternately add some of the flour and some of the milk, beating well.
10. Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
11. Leave to cool for 5 minutes and then turn out onto a baking rack.