Pineapple upside down cake
As the name says this cake is baked with pineapple slices at the bottom but served upside down so that pineapple slices remain on top. Brown sugar caramelised the pineapple giving it a hint of caramel flavour.
Pineapple upside down cake
As the name says this cake is baked with pineapple slices at the bottom but served upside down so that pineapple slices remain on top. Brown sugar caramelised the pineapple giving it a hint of caramel flavour.
Cooking Instructions
- 1
Grease an 8-inch baking tin with butter. Sprinkle brown sugar on the bottom and arrange pineapple slices over it.
- 2
Arrange cherries in empty space and keep the tin aside.
- 3
Beat eggs and sugar in separate bowl until light and fluffy. The eggs will become frothy and creamy white.
- 4
Add vanilla essence and pineapple essence and mix gently.
- 5
Drip refined oil in eggs mixture and keep whisking all the time.
- 6
Add sifted refined flour and baking powder in three batches in eggs and oil mixture and gently fold with the help pf spatula or spoon.
- 7
Pour the batter over pineapple slices and bake in the preheated oven at 180-degree Celcius for 30 minutes.
- 8
Check with toothpick and remove from oven. Let it cool on wire rack for 10 minutes before unmoulding.
- 9
Demould the cake on a plate. Pineapple slices will be on top.
- 10
Serve a little warm with tea or coffee.
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