Pineapple Upside Down Cake Video

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A classic recipe from american cuisine, the pineapple upside down features a delectable combination of honey, butter and pineapple placed at the base of a tin, topped with sponge batter and baked to perfection.

Recipe Description for Eggless Pineapple Upside Down Cake, Tea Time Cake

Preparation Time: 15 mins
Baking time: 35 minutes
Baking Temperature: 180ºC (360ºF).
Makes 1 cake (6 wedges).
Show me for cake (6 wedges).

Ingredients

For Pineapple Upside Down Cake
5 fresh pineapple halves
1/4 cup melted butter
1/2 cup brown sugar
6 glace cherry
1/2 cup oil
3/4 cup milk
1 tsp pineapple essence
1 tsp vinegar
1 1/4 cups plain flour (maida)
1 cup powdered sugar
1 tsp baking powder
1/4 tsp baking soda

Method

For pineapple upside down cake

Combine the melted butter and brown sugar in a bowl and mix well. Spread it evenly at the base of a 175 mm. (7”) greased cake tin.
Arrange pineapple slices and cherries decoratively at the base.
Combine the oil, milk, pineapple essence and vinegar in a dep bowl and mix well.
Sieve the plain flour, powdered sugar, baking powder and baking soda in a deep bowl.
Add the milk-vinegar mixture to it and fold gently using a spatula.
Pour the batter gently over the pineapple and cherries.
Bake in a preheated oven at 180°c (360°f) for 30 mins or till the cake leaves the sides of the tin.
Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it.
Cut into 6 equal wedges and serve immediately.