Happy's Cook

Tuesday, December 22, 2015

Pineapple Upside Down Cake Recipe | Christmas Special Recipes

I haven't planned any special cake recipe this year for Christmas. Luckily, I had this cake in my drafts for a long time now. Finally, it is coming here as Christmas Special recipe. I have tried few cookies which I will be posting it soon. This recipe is a little time-consuming, but the net result satisfies you. Do give it a try and let me know the results. Here we go for the recipe: 
Maida - 1.5 Cups
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1/2 tsp
Melted Butter - 1/4 Cup
Brown sugar - 1/2 Cup
Granulated sugar - 1/4 Cup 
Egg - 1
Curd - 2 tbsp
Milk - 2 tbsp
Pineapple juice - 1 tbsp(reserved from the canned pineapple or use fresh)
Vanilla extract - 1 tbsp
For the topping: 
Melted Butter - 1 tbsp(Unsalted)
Brown sugar - 1 tbsp
sliced pineapple - 8 Slices (canned slices or fresh)
Cherries - 15 
1. Mix together maida, baking powder, baking soda, and salt. Seive it twice for even mixing and keep it aside.
 2. In a large microwave-safe bowl, melt butter in the microwave. Whisk both the sugars  vigorously along with the melted butter. Along with this beat the egg, yogurt, milk, pineapple    juice and vanilla extract until everything combines together.

3. Slowly mix the dry ingredients and make sure no lumps remain.
4. Now the cake batter is ready. Place a wax paper into a round cake pan. Add a tbsp of melted butter and sprinkle brown sugar. 
5. Top it with pineapple slices and arrange cherries between the pineapple slices. Pour the cake batter on top of this. Preheat the oven to 180 degrees C for 10 mins. Then reduce the temperature to 175 and bake for 40-50 minutes.  If the top of the cake browns faster, then cover it loosely with aluminum foil  after 20 mins to avoid over browning. The cake is ready when the toothpick inserted comes out clean. Allow to cool completely.
Invert the cake on top of a cake stand or a large serving plate. Slice and serve. The cake can be refrigerated for 3 days.
Points to remember:
  • If your batter is very thick then you can add little more pineapple juice to loosen it. The batter should be semi thick.
  • The batter for this cake will be more if you follow this quantity. If your pan is not able to accommodate it then you can make few cupcakes with the remaining batter.
  • If you don't have brown sugar then you can substitute it with normal granulated sugar.
  • I used canned pineapple slices, you can also use fresh pineapple.
  • Baking time and temperature depend on the oven model. Keep in mind this cake requires few more mins than usual cakes because of the volume.

Warm Regards,
Happy's Cook - Divya

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