It has been a while since I posted videos, as I was busy with the shifting of my house. Now after everything is settled in the new house, it is time to restart all my baking. This house has a quite spacious kitchen compared to the previous house and so it is easier to shoot videos. I have also arranged a nice table set up for videos and snaps in the dining room. So this time my job was easier when compared to my previous videos.
Pineapple upside down cake is a quite famous cake but I haven’t tried even once. When I was reading about the cake, it felt that it is so much like the pear upside down cake which is now part of my eBook. To make this cake easier, I used a method in which butter and brown sugar are sprinkled at the base of the tin instead of making a caramel sauce separately. And the cake recipe is also pretty straight forward. I did some changes to my oil based vanilla cake to develop this recipe. I should say that I was so happy when I tasted the cake. The juicy caramel soaked baked pineapples along with a soft, tender cake made an amazing pair.
This recipe makes a 9″ or 10″ cake. Use a deep tin. As I didn’t have a deep tin, I ended up with some extra batter, which I had to bake into a tiny cake. But using all the batter in a single cake would result in a nice high cake with the caramel pineapple on top. The cake takes a while to bake because of the caramel and pineapple. Check the cake from 40 minutes. And once you take it out of oven, let it sit for 10 minutes before flipping it on to the serving plate. And let it cool until the cake becomes firm. I tried slicing it when hot and the cake fell apart. So be patient and slice the cake after it cools down.
I have used fresh pineapple in this cake. Using fresh slices directly will result in a bitter cake. So I have blanched it in a sugar syrup for 15 minutes, before assembling them. If you can get tinned pineapple, then skip this step and directly arrange them in the tin. The syrup used to blanch the pineapple slices can be strained, cooled and stored in refrigerator and it can be used as the soaking syrup for cakes. It makes a great flavourful syrup. So do not discard it.
For The Base:
Melted Butter – 1/4 cup
Dark Brown Sugar – 1/2 cup
Pineapple – 1 medium sized
Water – 2 1/2 cups
Sugar – 1/4 cup
For The Cake:
Melted Butter – 1/2 cup
Dark Brown Sugar – 1/2 cup
White SUgar – 1/4 cup
Milk – 3/4 cup
Curd / Yogurt – 1/2 cup
Vanilla- 1 tsp
Flour/ Maida – 1 1/3 cups
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
In a heavy bottomed pan bring water and sugar to boil.
Peel, core and slice the pineapple and add the slices to the boiling syrup.
Let it boil on medium to low flame for 10-15 minutes until the pieces are tender.
Switch off stove and let it cool.
In a saucepan, mix together both sugar to melted butter and heat until sugar dissolves.
Remove from flame and add milk.
Mix it well until combined.
Add curd and mix well. It will be warm at this stage. You can use it directly into the batter.
Mix together flour, baking powder and baking soda.
Pour the curd, butter and sugar mixture into the flour and whisk until you get a smooth batter.
Remove the pineapple slices from the syrup.
Preheat oven to 175°C.
In a deep 9″ pan, pour melted butter and sprinkle brown sugar evenly.
Arrange the pineapple slices on top. You can slice it into half to fit the pan.
You can also add cherries in the centre of each pineapple slice.
Pour the batter on top.
Bake for 40-45 minutes in the preheated oven or until a tooth pick insertedcomes out clean.
Remove the pan to counter and let it sit for 5-10 minutes.
Place a serving plate on top and flip the tin.
Gently remove the tin and let the cake cool down in the plate.
Slice it into wedges and enjoy..