Pineapple Upside down cake

I have forever been a fan of the gorgeous glassy appearence of the upside down cakes. ❤

It is an art to decide the artwork that should be placed at the bottom of the cake pan, before we pour the fluffy batter on top. A lot of people like the blonde look on the cake, but I love the caramel color brown sugar gives to the base. I based me recipe on the classic cake recipe I found on Sally’s blog.

You shall need:

For the topping-

8-10 pieces… Pineapple slices (I used delmonte slices)

6-8… cherries or 3-4 tbsp… tutti frutti

3 tbsp…. Brown sugar

3 tbsp… melted butter

For the cake:

1/2 cup… butter

1/2 cup… white Castor sugar

1/4 cup… Light brown sugar

1/2 cup… Pineapple syrup from the canned pineapples

1 ans 1/3 cup… All purpose flour

1 tsp… Baking powder

1… whole eggs

1… egg yolk

3/4 cup… Butter milk (In 3/4 cup of milk, add 1 tsp vinegar and let  it send for 10 min)

1 tsp… vanilla essence

Method:

• Pre heat oven to 180C and line a cake tin with butterpaper on bottom as well as sides.
• To the melted butter, add the sugar and layer it evenly at the bottom of the lined cake pan.
• Now arrange the pineapple slices and cherries/tutti frutti in a pattern that you like.

• Cream the butter and sugars in a bowl.
• Sift together, flour and baking powder.
• Add the egg to the creamed butter and sugar mix and mix well.
• Now add the yolk and mix well.
• Put about half the flour mix and mix well.
• Add the pineapple syrup and half the butter milk and mix.
• Add the remaining flour, syrup and butter milk and mix until incorporated.
• Lightly spoon the batter on the pineapple base.
• Level the cake from the top.

• Bake for 25-30 min or until a skewer inserted in the center of the cake comes out clean.

Serve with love.

Cheers,

Sending this to Bake fest by Vardhini hosted by Taste junction

Sending this recipe to Kid’s delight hosted my My Cooking Journey.

Nupur’s whats with my cuppa?