Pineapple Upside Down Cake
I have been looking for a easy-to-bake recipe for Pineapple Upside Down Cake. It all started when I saw and picked up a can of pineapple rings from the local market. I stuck to the recipe I found for the most part, but reduced the amount of sugar by one and a half tablespoon.
Preheat convection oven to 200C. Grease a baking pan (I used a square one) with butter. Dust the pan with about a teaspoon of flour - shake off the excess. Sprinkle one and a half tablespoon of sugar on bottom of the pan. Line the pineapple rings - I made 2 rows with 3 rings each and adorned the rings with cherries/karamcha.
- Flour - 2/3 Cups plus some for flouring the pan
- Butter - unsalted - 100gms plus some for greasin (at room temperature)
- Sugar - 1/2 Cup Castor Sugar
- Baking Powder - 1 tsp
- Baking Soda - 1/4 tsp
- 6 rings of pineapple (reserve the liquid)
- 3 tbs of the reserved liquid
- Eggs - 2 at room temperature
- Karamcha/ cherries - 9-10
In a bowl, mix all the dry ingredients. Beat the eggs and the butter together in a separate bowl. Mix the dry and wet ingredients together and using an electric mixer or a fork till the batter turns smooth. Add 3 tbs of the reserved syrup.
Pour the batter over the pineapple rings - it will just cover the rings - and bake for 20-25 minutes till the crust turns nice golden brown. Once it is out of the oven let it sit for a few minutes, then using the spatula ease out the edges and turn it over onto a plate.
The result will be soft and oh-so-yummy! The family loved it with their evening cuppa!
Note: Recipe adapted from Nigella Lawson.
Note: Baking time will vary depending on your oven.