2014 Cooking Club Week 12: Piña Colada Cake

I was going to post a salmon recipe, but as we had fish last week, I'm going with a tasty and easy cake. This might come in handy, seeing that it's Mothers' Day this Sunday:

Piña Colada Cake

7-8 pineaple slices, drained (tinned)
7-8 amarena cherries
125g unsalted butter
160g brown sugar
200g plain flour
25g fine oat flakes (porridge oats)
2 teaspoons baking powder
25g dessicated coconut
1 pinch ground cinnamon
1 teaspoon vanilla extract
Salt
125ml buttermilk
2 medium eggs

Preheat the oven to 200C (180C for a fan oven)

1) Drain the pineapple slices well. Carefully dry the cherries on kitchen paper. Grease a 26cm springform tin with 25g of the butter. Sprinkle the base of the tin with 80g of the brown sugar. Then top with the pineapple slices, making sure they are as tight as possible. Pop a cherry into the middle of each pineapple ring.

2) Melt the remaining 100g of butter over a low heat. Mix flour, oat flakes, baking powder and dessicated coconut in a bowl. In another bowl mix eggs, the remaining sugar, cinnamon, vanilla extract and 1 pinch of salt. Beat with an electric handmixer for about 5 minutes until the mix is very thick and mousse-like.

3) Slowly add the melted butter, stirring constantly, then add the buttermilk. Add the flour mix and briefly incorporate with a spoon. Don't stir for any longer than necessary. Pour the dough over the pineapple and spread it carefully with a spatula. Bake on a low shelf for 30 minutes. Leave to cool in the tin for about 5 minutes. Carefully remove the rim of the springform tin, put a platter over the cake and carefully turn the cake over.

Photos to follow, once I have access to the laptop. Can't upload photos from the iPad.