Pineapple Upside down Cake

From my previous post it’s quite evident that I love baking. My little S was born in July 2010. My in-laws were here to help me out during delivery and after. They suggested that we should celebrate little S birthday monthly. The first month I have ordered a cake and invited few friends. The next month my husband was out of the station and then I decided to bake a cake and it turned out pretty well and my in-laws and friends loved it. Hence from then I have started baking for each and every month and also for the birthdays in between. Pineapple Upside down cake was baked during October 2010 when my little S is 3 months old and was an  instant hit among my family. The recipe is adapted from here

Courtesy:  Sailu's Food 

Pineapple Upside Down Cake 
Ingredients: 

All purpose flour / maida - 1cup
Baking powder – 1tsp
White sugar – 1/4cup
Butter – 1/4cup
Egg – 1 (large)
Low fat milk – 1/4 cup (Can use whole milk too)
Vanilla Extract – 1 tsp
Pinch of salt
 
For topping:

Butter – 1 1/2tsps
Brown Sugar – 1/4cup
Pineapple Slices - 4-5(I used store bought canned pineapples)
Cherries - 6-7 (Canned cherries in sugar syrup)
 
Procedure:
  1. Preheat oven to 175 C or 350 F. Grease and flour a round baking pan. Prepare the topping by melting butter in a pan and add brown sugar. As the sugar melts and foams, cook on medium flame for a minute and pour into the baking pan. Over this sugar layer, place pineapple slices and in the center of each pineapple piece place a glazed cherry. Keep aside.
  2. Sieve maida, baking powder and salt in a bowl.
  3. In another bowl, cream butter and sugar. Use a hand blender to make a smooth creamy mixture. Add the beaten egg and combine well. Add vanilla extract and combine.
  4. Fold in the maida mixture little by little alternating with milk. Do not over beat; just fold the dry till there is not trace of any flour.
  5. Pour batter over the fruit layer. Bake in preheated oven for 45 minutes or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature.

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