pineapple upside down cake dessert /marudhuskitchen
pineapple upside down cake dessert /marudhuskitchen
Trying different types of cake flavours from the usual will always be a fantastic experience with lots of expectation that the cake tried should come out as desired. I tried this pineapple upside down cake dessert for the first time and it turned out really good.The combination of cake and the caramelized pineapples was a perfect balance of flavours and the texture of the cake was also extremely convincing. I read some where that this pineapple upside down cake dessert was made usually in castor iron pan in olden days and even now some follow the same exact method. This particular pineapple upside down cake dessert recipe is from the
author Rosy Levy Beranbaum and I followed all her instructions with some minor changes. She has instructed to use 10 inch pan but I have used a 8 inch pan but it was perfect for me. But when you try this cake you better use 10 inch pan so that you will be more comfortable and confident. To be more careful you can grease the sides of the pan lightly yet its optional but I did it. The oven temperatures differs for each oven so follow accordingly. I have made it with tinned pineapples but you can even try with fresh pineapple slices.
pineapple upside down cake dessert /marudhuskitchen
INGREDIENTS:
For pineapple layer:
Tinned pineapple slices – 8 slices
Cherries – 10 or as required
Unsalted butter – 60 gms
Light brown sugar – 110 gms
For making cake:
Unsalted butter – 130 gms
Eggs :3(yolks and whites separated)
Curd – 120 gms
Vanilla essence – 1 tsp
All purpose flour/maida – 150 gms
Sugar – 150gms
Baking powder – 3/4 tsp
Baking soda – 1/4 tsp,Salt – 1/4 tsp
METHOD:
For pineapple layer:
1.Take a pan heat butter to melt switch of the flame add this to the baking pan then add the brown sugar, mix and pat it evenly so that it makes an even layer.
2.Take out the pineapple slices out of the tin and pat it dry before arranging it into the baking pan.
3.Keep the first ring in the centre and arrange the other slices as you wish or as I have done, keep cherries inside the holes and set the pan aside.
For making cake:
1.In a separate bowl add egg whites alone and beat it with a hand blender till it forms stiff peaks.
2.Take a bowl with separated yolks, curd and vanilla essence beat till it become fluffy and keep aside.
3.In another mixing bowl add dry ingredient maida, baking powder, baking soda, salt and sugar and beat it to aerate the mix and combine it well.
4.To this add butter and first mix it well with a spatula then with the beater.
5.In-between pre-heat the oven at 150 degrees for 10 minutes.
6.To this add the yolk mixture little at a time in batches.
7.After this are combined add the egg whites in scoops and mix it gently without deflating.
8.When all are combined well add this cake mix to the prepared pineapple layer tin.
9.Pat it well to remove air bubbles.
10.Place it in a preheated oven bake it for 35-40 minutes or the skewer inserted comes out clean.
11.Take out of the pan invert it upside down using a plate under.
12.Cut slices and enjoy.
pineapple upside down cake dessert /marudhuskitchen
Ingredients
For pineapple layer:
- Tinned pineapple slices - 8 slices
- Cherries - 10 or as required
- Unsalted butter - 60 gms
- Light brown sugar - 110 gms
For making cake:
- Unsalted butter - 130 gms
- Eggs :3 yolks and whites separated
- Curd - 120 gms
- Salt - 1/4 tsp
- Vanilla essence - 1 tsp
- All purpose flour/maida - 150 gms
- Sugar - 150gms
- Baking powder - 3/4 tsp
- Baking soda - 1/4 tsp
Instructions
For pineapple layer:
- Take a pan heat butter to melt switch of the flame add this to the baking pan then add the brown sugar, mix and pat it evenly so that it makes a even layer.
- Take out the pineapple slices out of the tin and pat it dry before arranging it into the baking pan.
- Keep the first ring in the centre and arrange the other slices as you wish or as I have done, keep cherries inside the holes and set the pan aside.
For making cake:
- In a separate bowl add egg whites alone and beat it with a hand blender till it forms stiff peaks.
- Take a bowl with separated yolks, curd and vanilla essence beat till it become fluffy and keep aside.
- In another mixing bowl add dry ingredient maida, baking powder, baking soda, salt and sugar and beat it to aerate the mix and combine it well.
- To this add butter and first mix it well with a spatula then with the beater.
- In-between pre-heat the oven at 150 degrees for 10 minutes.
- To this add the yolk mixture little at a time in batches.
- After this are combined add the egg whites in scoops and mix it gently without deflating.
- When all are combined well add this cake mix to the prepared pineapple layer tin.
- Pat it well to remove air bubbles.
- Place it in a preheated oven bake it for 35-40 minutes or the skewer inserted comes out clean.
- Take out of the pan invert it upside down using a plate under.
- Cut slices and enjoy.
Notes
You can immediately invert the cake after the baking is over.
Cut the cake after 5 minutes.
To be sure that the cake leave the sides I have lightly greased the sides alone with little butter but its not necessary.
You can use fresh pineapples also and do this cake.
Before making this cake all the ingredients like butter and eggs should be at room temperature.
I have used a 8 inch pan but you can use a 10 inch pan so that there will be free space for cake to rise.
If you want to sieve the dry ingredients you can do it.
Try different cakes here:
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