Pineapple Upside Down Cake is one of the prettiest looking cakes with a gorgeous caramel coating and golden pineapple slices on top.
Author: Meghalee Das
Recipe type: Dessert
Serves: 8-10
Ingredients
Topping:
Unsalted butter: 4 tbsp
Brown sugar: ¾th cup
Pineapple slices: 5 or 6, about ¼th inch thick
Maraschino cherries: 5 or 6
Cake batter:
All-purpose flour: 1½ cups
Baking powder: 2 heaped tsp
Vinegar: ½ tsp
Salt: ¼th tsp
Unsalted butter: ½ cup
Sugar: ¾th cup
Vanilla essence: 1 tsp
Large eggs: 2
Milk: ¾th cup
Method
Grease a round or square pan liberally with butter. In a saucepan, melt butter, mix brown sugar and keep stirring it over medium heat till the sugar dissolves. (You can also use regular sugar but it may take time to become brown).
Once the syrup starts bubbling, it will become deeper in colour which means it has caramelised.
Remove from heat and carefully pour it on the greased pan.
Arrange the pineapple slices and cherries over it. Keep aside.
Pre-heat oven at 350 degrees F.
To make the cake batter, mix flour, baking powder and salt.
Whisk together butter and sugar till the sugar dissolves. Add vanilla, egg yolks and vinegar. Keep beating till mixture becomes smooth.
Slowly add half the flour mixture and half the milk. Whisk it and add the other halves, alternating between flour and milk.
Beat egg whites in another bowl until stiff peaks form. Fold it into the cake batter.
Pour the mixture into the pan, over the fruit slices, and bake it for 55 min to 1 hour. Use a toothpick to see if the cake is ready or not.
Remove from the oven and run a knife along the sides of the cake. After a minute or two, invert the cake into a platter. Serve hot.
Recipe by The Saffron Platter at https://thesaffronplatter.com/32-pineapple-upside-down-cake.html