Pineapple Upside Down Cake Recipe
1/2 cup sugar
1 tbsp water
Pineapple Upside Down Cake
1 cup castor sugar
1/2 cup butter
1 3/4 cup refined flour
1 cup thick curd
1 tsp vanilla / pineapple extract
1.5 tsp baking powder
1/2 tsp baking soda
3 tbsp milk
Tinned / fresh pineapple slices
3-4 cups salt; or
3-4 clean sand
Step 1 – Let us make caramel
Line an 8 inch cake tin with parchment paper and grease and flour the sides.
Arrange the pineapple slices with cherries in the holes.
In a saucepan, gently heat the sugar and water till it turns golden.
Pour the caramel carefully in the empty areas around the fruits.
Let the pan cool down before the next step.
Step 2 – Cake batter
Whisk together the sugar, butter and vanilla till creamy.
Add in the curd and milk and mix it well.
Sieve in the dry ingredients and fold it into the wet till it is all combined.
Pour in the cake batter over the fruits and caramel.
Tap gently on the counter and we are ready to bake.
Step 3 – Preparing an oven
Take a large kadhai in which the pan will fit properly.
Now fill it with salt/ sand and make an indent with the cake pan (before filling
Cover with the lid and heat for 15 minutes, similar to preheating an oven.
Step 4 – Baking the cake.
Once, the kadhai and salt / sand is heated, carefully place the cake tin.
Cover with the lid (preferably glass) and turn down the flame to medium low.
Let the cake cook for 50 minutes to an hour or till an inserted skewer comes out
Remove from the kadhai and let it cool slightly before removing it from the tin.
Enjoy it hot and fresh with a side of vanilla icecream.
P.s. You can reuse the salt or sand to bake, so do not throw it away.