Step 1

Butter 1 x 9 inch round cake pan. Pour in melted butter and swirl the pan so that it covers the bottom. Sprinkle brown sugar evenly.

Step 2

Arrange pineapple rings and place cherry in between. Set aside.

Step 3

Mix all ingredients in a bowl with a spoon. Set aside.

Step 4

Into another bowl, add in butter and erythritol. Using a handheld whisk, mix until pale and fluffy.

Step 5

Now add in the eggs, one at a time, and whisk for a minute after each addition.

Step 6

Add dry ingredients half at a time and mix well. Mix in yogurt and vanilla extract. Don't over-mix at this stage to prevent a hard, dense cake. Pour batter into the pan. Spread evenly using an offset spatula.

Step 7

Bake in a preheated oven at 350ºF (175ºC), no fan, on lower 2/3 rack for 40-45 minutes or until a skewer inserted in the center comes out clean. Leave to cool for 10-15 minutes before flipping the cake. Let it cool completely before slicing.