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
- 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.
Nupur’s whats with my cuppa?