• Apeksha Gore

Pineapple upside down cake


When it comes to upside down cases, pineapple upside down takes the first place. This is the original classic that still holds it position as all time favourite amongst all the fruit based cakes. I have tried Apple, Pear, Mango and banana upside down cakes following pretty much the same recipe. Pineapple offers the most vibrant flavour in terms of the sweetness combined with the tang of pineapple.


Ingredients:

  • 2 cups plus 2 tablespoons plain flour (250 gm)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 3/4th cup oil (125 gm)

  • 1/4th cup butter (40 gm)

  • 1 cup powdered sugar (200 gm)

  • 3 eggs

  • 2 teaspoons pineapple flavour


For the caramelized pineapples -

  • 5-6 slices of pineapple, pineapples ring also work

  • Juice of one lime

  • 2 tablespoons or approx 40 gm butter

  • half cup or approx 80 gm brown sugar

  • 2-3 tablespoons water

  • 1 teaspoon himalayan pink salt

  • a few cherries - optional



Method:

  1. Line an 8 inch tin with baking paper and grease sides generously with butter

  2. Drizzle juice of 1 lime on the pineapple slices.

  3. In a heavy non-stick pan, melt the butter and add brown sugar. Stir lightly and let the sugar caramelize. Just as the mixture starts bubbling add a dash of water and mix to get a smooth caramel. Add salt to bring out the rich salted-caramel flavour

  4. Pour caramel sauce in the tin

  5. Fan out pineapple slices/rings on the base, pour over any remaining caramel. Arrange cherries at centers of pineapple rings


Cake batter:

  1. Pre-heat oven to 180 degrees (you can do this once you start mixing the cake batter)

  2. Cream sugar, butter and oil in a bowl at medium speed until it is pale and light

  3. Lightly whisk eggs and keep aside

  4. Mix together dry ingredients - flour, baking powder and soda

  5. Gradually fold in the dry ingredients into the butter mix alternating with eggs. Finish with pineapple essence.

  6. Pour the batter on top of the pineapple slices and caramel base

  7. Bake for 30-35 mins at 180 degrees

  8. When out of the oven, gently loosen the edges using a knife and invert the pan in one smooth movement

  9. Remove the baking paper to reveal upside down pineapple cake

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