What’s better than a warm pineapple upside-down cake? Nothing!
Brown caramel glaze coating juicy pineapple and cherries and the golden-brown cake, what’s not to love? But, all the hard-work pays-off when you get that perfect ‘flip’. A perfect dessert for cozy monsoon evenings.
I used basic egg-less vanilla sponge so that pineapple can impart it’s flavor freely. The only difference you will find in my recipe is replacing brown sugar with jaggery powder. Yes, you read it right! Jaggery powder gives the perfect caramelization and color to pineapples. Also I would suggest you all to use fresh pineapples instead of tinned ones. Your cake might get a little soggy but the flavor will be worth it!!
Pineapple Upside-Down Cake
- 3/4th cup Vegetable Oil
- 1 cup Powdered Sugar
- 3/4th cup Curd
- 1 1/2 cup Refined Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 5 ml Vanilla Essence
- 1/2 cup Jaggery Powder
- 5 Round Pineapple Slices
- 5 Cherries
- Grease a 6" cake tin. Cover the bottom of tin with jaggery powder.Set your oven for preheating at 180 degrees for 10 minutes.
- Arrange pineapple slices over the jaggery surface, place cherries in between the slices. Keep it aside.
- In a bowl mix sugar and oil. Keep whisking till sugar gets mixed. Then add curd and whisk to form a homogeneous mixture. Add vanilla essence.
- In this wet mix sieve flour along with leavening agents(Baking powder and Baking Soda).
- Gently fold the sifted flour to form a lump-free smooth batter.
- Pour the batter in cake tin. Give your cake tin a tap to burst the air bubbles. Keep it in the oven for 25-30 minutes. Golden-brown top is the indication that your cake is ready.
- Take it out of the oven and let it cool for 15-20 minutes. Place a plate over the top of your cake and quickly flip it on the plate. Make sure that you scrape the corners of cake tin before flipping.Your pineapple-upside down cake is ready!