Pineapple Upside Down Cake
My endeavor has been to post recipes that are quick to make, easy to follow so that even new comers to the world of cooking can whip up a storm. You will notice that my recipes generally are low on oil , using fresh ingredients most of the time. That's so coz I post what I love to eat. These recipes, I cook them all the time for my family. Here is a delightful dessert (Cake). So soft and light. Serve it warm with vanilla ice cream or whipped cream. I , personally prefer to serve it just like that so it's freshness is not camouflaged.
Use a 9" round cake pan.
Unsalted butter, 2 tablespoons cut in small pieces Brown sugar 1/4 cup Pineapple 6-7 slices Cherries Fresh or Frozen 8 no. Cake Batter:
All purpose flour 1 1/2 cups (195 gms) Baking powder 1 1/2 teaspoons Salt 1/4 teaspoon Unsalted butter, 1/2 cup (113 grams) Granulated white sugar 1 cup (200 grams) Pure vanilla extract 1 teaspoon Eggs 2 large Milk 1/2 cup (120 ml) Method:
All ingredients should be at room temperature.
Grease and flour a 9" tin.
For topping : in a pan melt butter and sugar . Continue heating it , without stirring till bubbles start appearing on the sides.
Remove from heat on pour it over the prepared tin.
Now arrange pineapple slices and cherries.
Preheat oven to 180 degrees Celsius .
Mix All Purpose Flour, baking powder and salt .
In a large bowl beat sugar and butter until light and fluffy.
Scrape down the sides , add one egg at a time, beating well after each addition.
Beat in vanilla extract.
Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Pour the batter over the prepared tin and bake for 40-50 minutes.
Mine was done in 40 minutes. It depends on your oven.
Do the skewer test to check the doneness of the cake.
Remove from the oven on a wire rack.
Let the cake cool in the tin for 10 minutes.
Run a sharp knife around the edges of the cake.
Carefully invert the cake on a serving platter.