Warm brown butter sauce soaks into the rich buttermilk cake resulting in a decadent, silky texture. A fresh fruit compote adds colour and accents the richness of the cake.
Meanwhile, melt remaining butter in a small saucepan on medium heat until caramel in colour. Mix remaining granulated sugar, water and remaining Vanilla Pod seeds in a small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat and cool slightly.
Poke holes in the warm cake with skewer at 2.5cm (1) intervals. Slowly pour warm butter sauce over cake, cool in pan for 1 hour.
Mix pineapple, raspberries, caster sugar and water in a small saucepan on a medium heat for 3-4 minutes, or until sugar has dissolved. Invert cake onto serving platter, slice cake and serve warm, topped with fruit mixture.
Cooks Notes: To re-heat cake, place on baking sheet and bake in preheated 165°C, 325°F, Gas Mark 3 oven for 15 - 20 minutes or until warmed through.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Mix flour, baking powder and baking soda in a medium bowl. Beat 200g (7oz) of the granulated sugar and half of the butter in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time, until just combined. Split the Vanilla Pod in half and scrape out the seeds using a knife and stir in half of the Vanilla seeds into the egg mixture. Gradually add flour mixture along with the buttermilk, beating on low speed after each addition until smooth. Pour into a greased 23cm (9) round cake tin.
Bake in oven for 35 - 40 minutes or until toothpick inserted in centre comes out clean.