Pineapple Upside Down Cake

Yesterday was my blog’s first anniversary. Yes time flies really fast. It was on March 31st 2017 that I had launched my blog with almost 100 recipes. Since then I have posted almost 200 more recipes and I am really humbled and honored by the appreciation and encouragement that I have received from my viewers. So far my blog has witnessed more than 3 lakhs and 19 thousand views and more than 83000 viewers. It’s really an amazing thing for a home maker like me. So just to celebrate the occasion, decided to bake a simple egg less pineapple upside down cake. And yes, it was really yummy and very tasty with a perfect blend of caramelized sugar and stewed pineapple slices. I was planning to use canned cherries too to enhance the look of the cake. I had just bought a new can of tinned cherries in the morning. But couldn’t open the tin due to some reason and hence decided to omit the cherries at the last moment. I am sure the cake would have looked more pretty and visually appealing with the red cherries. Nevertheless this cake was perfect moist, soft and flavorful. So here goes the recipe.

I have used my usual 240 ml cup.

Ingredients:

• All purpose flour 180 gm
• Salt a pinch
• Baking powder 3/4 tsp
• Baking soda 1/4 tsp
• Powdered sugar 120 gm
• Pineapple essence 1/2 tsp
• Milk 1/2 cup
• Thick curd 1/4 cup
• Pineapple syrup/juice 2 tbsp
• Oil 100 ml
• Light brown sugar 2-3 tbsp
• Melted butter 2-3 tbsp
• Pineapple slices 5
• Canned cherries as required (optional)

Method:

• Preheat the oven at 160 degree Celsius for 10 minutes.
• Melt butter and spread in an 8 inch round cake tin.
• Sprinkle some sugar on the melted butter.
• Arrange either fresh or canned pineapple slices over the butter sugar mixture in any pattern of your choice.
• You can fill the gaps with canned cherries for a more beautiful look. I was not able to open my new tin of cherries and hence opted to miss the cherries at the last moment.
• Sieve the flour, salt and rising agents for 3-4 times.
• Mix the oil, milk, curd, pineapple syrup and sugar well.
• Add the pineapple essence to it.
• Slowly pour the wet mixture into the dry ingredients and fold using a whisk or spatula. Do not mix hard. Do it gently till there are no visible dry flour parts.
• Slowly pour the batter into the prepared cake tin and tap it gently to remove air bubbles if any.
• Bake for 35-40 minutes or till a toothpick inserted into the centre comes out clean.
• Each oven behaves differently, so adjust the timings and temperature accordingly. I have baked at 160 degree Celsius for 40 minutes.
• Remove the cake tin from the oven and allow it to cool for 5-8 minutes.

• Gently un mould the cake onto a serving plate and allow it to cool for 10 more minutes.
• Cut and serve it warm. Because of poor lighting, the pictures are not doing any justice to the texture of the cake 🙁

• This is a nice moist and crumbly cake. It tastes better the next day when the entire flavor of pineapple is fully soaked by the cake. The caramelized pineapple tastes yum. If you like your cakes very sweet, you can increase the amount of brown sugar as well as powdered sugar.

• As promised I made this cake again using tinned cherries and here are the pictures. I do not have pictures of the slices, but trust me it was absolutely delicious and melt in the mouth.

• Don’t you agree that the cherries really make the cake look prettier?