Caramelized Pineapple Upside Down Cake

My idea of celebrating monsoons is eating hot just out of the oven food with a cup of tea. This idea of mine was realized when I made this amazing pineapple upside down cake. My whole family relished on it. This recipe although looks complex, it’s quite simple and it’s hard to fail with this one. Even with the fancy name ultimately, it’s just a sponge cake with caramelized pineapple on top. The upside down cakes existed since the middle ages, then traditionally made on a cast- iron skillet but, the use of pineapple in it started in the beginning of 1900’s.

Start the procedure by making your baking dish ready.  Sprinkle sugar in the baking dish after greasing it to caramelize the top of the cake. You can arrange your pineapple pieces any way you like. Preheat your oven after this step.

While it’s preheating you can finish the rest of the procedure. The key point to note for a soft fluffy cake is the beating of eggs. When you beat the eggs for so long, air is incorporated which later helps in obtaining a perfect texture for the cake. The eggs are better kept at room temperature before using them in the cake. It is also important that you beat the eggs after adding sugar till it dissolves.

The flour must be added in small installments to avoid formation of lumps and aid in proper mixing. The milk in the cake gives it a moist texture. The amount of milk can be varied by few spoons to make the batter thin ribbon like in consistency.  After addition of baking powder it is advisable that the batter is not kept out for long. So bake it immediately at 180 degrees for about 50 minutes.

You can check if the cake is done by inserting a clean knife into the center of cake and if it comes out clean, the cake is done. Else, bake it for few more minutes. Allow the cake standing time of 10 minutes, so it continues to cook even after the power is turned off. Then you can invert it onto another plate such that the pineapple side comes on top. If it gets difficult to remove the cake run a knife along the edges to separate it. Once it cools a little, cut it into pieces and serve. 

RECIPE: Caramelized Pineapple Upside Down Cake

Print the recipe 

INGREDIENTS:

Sugar – 2 tbsp. + 1 ¼ cup

Eggs – 3 large

Flour – 1.5 cup

Baking powder- 1.5 tsp.

Baking soda – ½ tsp.

Butter – 1 tbsp. + ¼ cup

Milk – ¾ cup

Pineapple – 6 slices (tinned or fresh)

Glazed cherries – 4 halved

Vanilla or pineapple essence – 1 tsp.

Salt – a pinch

METHOD:

1. Grease a 9x9 inch baking dish with the 1 tbsp. butter. Sprinkle the 2 tbsp. sugar in the pan.
2. Arrange the pineapple slices in the bottom of the pan along with the cherries. Preheat the oven at 180 degrees.
3. Beat the eggs in a deep bowl for 4 minutes till they become frothy. Then, add the sugar and beat the mixture again for another 5 minutes till the sugar is dissolved.
4. Add sieved flour, baking soda and baking powder in installments and mix till it becomes a thick batter.
5. Now add milk, essence and butter which is warmed slightly to the mixture. Beat just till the mixture becomes a uniform batter.
6. Pour this into the baking dish and bake at 180 ⁰C for 45 – 55 minutes till it’s done.
7. Let it stand for 10 minutes then remove the cake onto a dish. Cut and serve.     

Serves 10.

Per Serving:

Calories: 236

Carbohydrates: 44 gm.

Fat: 7 gm.

Protein: 5 gm.