Am craving to eat a cake and first thing to do is to check what I have in my pantry. Found a can of pineapple cubes so this is the time to bake Pineapple Upside Down Cake.
This cake looks complicated but actually it was super easy. In fact you can use any of your favorite plain cake. Preferred my cake to be less sweet since it has a sweet topping.
Normally Pineapple Upside Down Cake uses pineapple ring but I made it using pineapple cubes and really happy it turned out fantastic without sticking to the bottom of the pan.
Reserve 1/4 cup of the syrup before draining. After draining the pineapple, use a paper towel the squeeze out the excessive liquid
PINEAPPLE UPSIDE DOWN CAKE
Yield : 8 servings
CAKE
1 1/4 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup pineapple syrup
1/2 cup sugar
1 tsp vanilla essence
75 g butter
1 egg or 1/4 cup sour cream
TOPPING
454 g pineapple cube/slices drained
1/4 cup butter
1/2 cup brown sugar
METHOD
Melt butter in a skillet, add brown sugar, stir until sugar is melted.
Pour butter mixture onto 8 in pan, arrange pineapple on top of sugar mixture in concentric circle.
Sift flour, baking powder and baking powder.
Beat butter and sugar until creamy. Add salt, vanilla and an egg if using, fold in 1/2 of the flour, mixed well.
Mix in pineapple syrup, milk and balance of flour, stir until well incorporated.
Spoon batter over pineapple topping and spread evenly. Bake in preheated oven at 180 C for 40-50 minutes or until a skewer inserted comes out clean.
Cool in pan for 15 minutes. Invert a plate over the pan and invert the the cake onto the plate.
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