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Tuesday, June 28, 2011

Pineapple Upside Down Caramel Cake

Pineapple Upside Down Caramel Cake is a nice flavorful cake. Its an easy cake and good to make for beginners like me. I really liked the taste and is a different kind of cake. I made this traditional upside down cakes using fresh pineapple and cherries. Though I stewed them first to slightly remove the sour taste. Here I am sharing the recipes with pictures...


For Cake Batter:

All purpose Flour - 200 gm
Baking Powder - 2 teaspoons
Powdered sugar - 190 gms
Unsalted butter - 130 gm
Salt - 1 teaspoon
Vanilla Essence - 1 teaspoon
Milk - 120 ml
Eggs - 2 big / 3 small and seperated

For Caramel topping:

Butter- 2 teaspoon
Brown Sugar - 1/4 cup
Pineapple slices- 4 canned or fresh
Cherries- For garnishing ( optional)


Line the ckae tin with butter and preheat the oven at 180 degrees.

In a pan, heat 2 teaspoon butter and 1/4 cup brown sugar and let it simmer until bubbles come out and sugar dissolves completely. Flame should be medium. Once it is done, pour it in the prepared tin.

Place pineapple slices and cherries in the centre and sides.

In a bowl whisk flour, baking soda and salt together twice and keep aside.

In a seperate bowl whisk butter and powdered sugar till it is fluffy.

Now add vanilla essence and yolks. Beat again.

Add flour soda mixture in two batches and fold gently. Keep adding milk spoon by spoon and fold till a smooth batter forms.

In a seperate clean and dry bowl whisk egg whites with a whisker until soft peaks form.

Now fold egg whites in the cake batter gently. Cake batter is ready.

Pour this batter in the tin over the caramel topping.

Pat the tin to remove any air bubbles and bake for 35 - 40 minutes.

Insert a needle to check if it cooked properly. the needle will come clean if it is done.

Let it rest for 5 minutes and then unmold it. Cool on a wire rack for 10 minutes. Turn Upside down.

Pineapple upside down cake is ready to serve.

To add more appeal , serve it with icecream or whipped cream.
Hope you liked it !!!

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