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
Please look up and bake at your own oven temperature as it differs for each oven.
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.
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.