Pineapple Upside Down Cake (1)

Pineapple upside down cake is a very simple, fashionable and traditional cake.  It’s very easy to make and can be serves for any occasion. I mostly make it for tea time. And today I made it to celebrate the 100^th like of facebook page. Next time I am going to try the eggless version.

Ingredients

Butter for greasing – about 1tsp

Brown sugar – 2tsp

Canned Pineapple – 4 to 6 slices and about 3 tbsp of the juice in the tin

Canned  cherries - 10

Maida – 100 gm

Caster sugar – 100 gm

Egg – 2

Salted Butter – 100gm

Baking powder – 1tsp

Baking soda – ½ tsp

Pineapple essence – 1tsp

Method

 

1.      Preheat the oven to 180^oC. 

2.      Take a 6” cake tin, grease it with butter.

3.      Sprinkle 2tsp of brown sugar.

4.      Arrange the pineapple slice according to a pattern or as the pattern shown in the picture.

5.      Fill all the gaps cherries.

6.      For the cake batter, mix the butter and caster sugar

7.      To this add the egg and essence and colour and mix well.

8.      Swift together the flour, baking powder and baking soda and mix to the above batter.

9.      Add the juice from the pineapple tin to make a little thin batter.

10.   Pour this mixture carefully over the cherry studded pineapple base and spread evenly.

11.   Bake for 40 min.

12.  When it is baking properly.  Remove from the oven and let it cool for 15min.

13.  Run a knife around the edge of the tin. Holding a plate tightly on top of the baking tin, with the tap, turn it upside down.  The cake will fall on the plate, if it doesn’t just give a tap on the top.

14.  Now cut and serve plane or with whipped cream or pineapple sauce.