Friday, 8 November 2013

Pineapple upside-down cake

     The toughest part being an home-maker is that you have to cook something special even on your birthday!!  When it comes to Shama's and Varsha's I become actively involved and cook nice, but on my Big day, I just end up feeling lazy.....It was some weeks before I  told my kid that I will make some pineapple cake for her.  Yesterday, when Shama asked me whether to bring cake home, Varsha cooly replied that , ' No Daddy, mommy told she will make pineapple cake.  So, let her make today'.  I was literally shocked to hear this :(  So, with hard-heart, I baked this one.  To wrong me, this cake touched my heart.  One hot bite was, like literally melting.  wowww... thanks to Varsha!!  If not for her, my special day would have got unmarked :)

As the name goes, pineapple upside-down cake is baked with pineapples on bottom of cake dish, later titled upside down and served.  Though these are recommended with an dollop of cream, trust me just an hot slice is enough  :D  Technically speaking, the caramelized pinapple rings are followed by buttery white cake.

One bite would reveal the great combo of crumbled caramels, with tangy pineapple and later softy cake.  But, make sure these are served warm.

Preparation time: 20 minutes
Baking time: 55 minutes
Serves: 4

Ingredients required

For brown, glazy top
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 4-5 pineapple slices, fresh
For cake batter
  • 11/4 cup flour
  • 11/2 tsp Baking powder
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1/2 cup milk


Pre-heat the oven to 180 degree Celsius.  Sieve flour and baking powder once, combine and keep aside.
Using knife, cut the central core of pineapple.  This is called as 'eye' and usually not required for our cake. 

For the top browny layer, combine butter and sugar in a pan and bring to heat. 

Now, note above that sugar is all melted, this will take around four minutes, now pour them over greased baking pan. 

Arrange the pineapple slices over them, I also arranged few apple pieces which is completely optional.

For preparing cake batter, combine  sugar, butter, egg, essence in a dry vessel and beat well till combined.

Now add in flour and milk, alternatively in batches so that no lumps are formed.

Batter is ready, now pour this over pineapple rings. 

Bake them for 40-55 minutes till done.  If wooden rod/skewer inserted comes out clean, cake is ready. 

Out of the oven, cool them for two minutes.  After, run a knife over the edges of the cake and place them over heat-proof plate upside down. This is done so that caramel sets properly over the cake.  Now slowly, release the pan, hurrayyy...


Happy Baking!!!!  :)  :)

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