Pineapple Upside Down Cake

An upside-down cake is a cake that is baked in a single pan, then turned over and eaten upside-down. Usually chopped fruits—such as apples, pineapples or cherries; butter and sugar topping are placed on the bottom to form a decorative topping once the cake is inverted. Traditionally Upside down cakes are made with pineapple.

This classic pineapple upside down cake is lovely, glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake. My sister-in-law and I were talking about making this cake for some time. All these days, we thought making these upside down cakes are difficult but it is not so. This cake is so easy to make and tastes delicious with the caramelized pineapple.

A Pineapple Upside Down Cake begs to be served warm from the oven and makes a fun center piece for afternoon tea.

Ingredients:

        

Topping:

       Unsalted butter - 1/4 cup (55 grams)

       Brown sugar - 3/4 cup

       Pineapple (peeled and sliced 1/4 inch thick circles) – 1 medium size

       Cherries, to garnish (optional)

Cake Batter:

       All-purpose flour / Maida - 1 1/2 cups

       Baking powder - 2 teaspoons

       Salt - 1/4 teaspoon

       Unsalted butter, at room temperature - 1/2 cup

       White sugar - 1 cup

       Vanilla extract - 1 teaspoon pure

       Eggs, separated - 3

       Milk - 1/2 cup

          

Method:

Prepare to bake: Preheat oven to 165 degrees C. Butter a 9 inch (23 cm) round cake pan.

Make the Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Now Evenly arrange the fresh pineapple slices on top of the sugar mixture. You could also garnish with cherries, this is optional.

Make the Cake Batter: In a large bowl, sift together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

       In a clean bowl, whisk the egg whites just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and a toothpick inserted into the cake (not the pineapple) will come out clean).

Serve: Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. 

[Recipe Courtesy: Joy of Baking]