Tuesday, April 20, 2010

Pineapple Upside Down Cake

The first time when I wanted to bake a cake, I asked my dear friend for a recipe. She gave me this one and since I was a novice at that time, I didn't wanna try a special one, though this is very easy. This sounded so yummy and I wanted to try this the next time. I even did wake up my dearie early in the morning to confirm the steps. Thank you dearie for this yummy recipe...


All purpose flour              --    1 cup
Baking powder                 --    2 ½ tsp
Ripe Pineapple                 --    ½ of medium size
Pineapple juice                --    ½ cup (extracted from the left over part of the pineapple - optional)
Eggs                                   --    6 big eggs
Powdered Sugar              --    ¾ cup
Vanilla Essence                --    1 tsp
Pineapple Essence           --    1 tsp
Sugar                                 --   ½ cup (For Caramel, preferably brown sugar)
Butter                                --    3 tbsp (Optional)

Preparation of Cake:

Mix the flour and baking powder. Sift the mix 4 -5 times. This helps to mix the baking powder thoroughly in the flour. Keep it aside.

Beat the egg yolks well. Add the powdered sugar to it and mix well.

Keep on mixing and add the flour spoon by spoon. Make sure that the flour is mixed well in the mixture before adding the next set.

Beat the egg white well to foam up and add it into the cake mix slowly. Add vanilla essence and pineapple essence.

If the mixture is very thick, add pineapple juice to make it the required consistency. 

Prepare the caramel with the sugar and pour it into the prepared baking tray. Optionally you can use the butter while preparing the caramel. Melt the butter first and add the sugar into it and let it caramelize. Spread it all around. Keep a pineapple ring in the centre and the chunks around the tray. Pour the dough into the tray. 

If the pineapple is sour, cook it in sugar syrup for 5 minutes or soak in sugar syrup for 1 hour.

Bake in a pre-heated oven at 180 degree Celsius (300 F) for 70 to 80 minutes. Check if a tooth pick comes out neat and pour the pineapple juice over it.

Place the cake upside down. You can also pour the juice after turning the cake upside down. The cake gets soaked in the juice and gives you a good pineapple flavor. Keep in fridge for 2 -3 hours and serve chill. Cool cake with ice cream is a great combination.


Recipe Courtesy: Smrithy

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