How to make Pineapple Upside Down Cake - Popular pineapple cake that is served upside down.
This recipe is from the book Cakes and Bakes.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Refined Flour
Cuisine : American
Course : Desserts
Pineapple Upside Down Cake Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
For more recipes related to Pineapple Upside Down Cake checkout Eggless Pineapple Mousse, Eggless Pineapple Mousse, Pineapple Aur Bread Ka Halwa, Pineapple and Red Pumpkin ka Halwa . You can also find more Desserts recipes like Mini Mint Pavlova with Mango, Tropical Fruit Kebab With Chocolate Dip, Makai Pinni, Chocolate Walnut Tart.
Prep Time : 51-60 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Pineapple Upside Down Cake Recipe
Pineapple drained 8 slices
Refined Flour
Butter softened 50 grams
Demerara sugar 1 cup
Cake- Refined flour (maida) 1 cup
Baking powder 1 teaspoon
Eggs separated 3
Butter softened 100 grams
Vanilla essence 1 teaspoon
Powdered sugar sifted 1 cup
Milk 1/2 cup
Method
Step 1
Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease and line a nine-inch round cake tin. Mix soft butter and demerara sugar and spread it in at the bottom of the cake tin. Arrange a layer of pineapple slices over the butter sugar mixture.
Step 2
For the cake batter, sift together the flour and baking powder. Beat the egg yolks in a small bowl; mix in the butter and vanilla essence. Whisk the egg whites until stiff but not dry.
Step 3
Fold in the sifted sugar, one tablespoon at a time. Fold the egg yolk mixture into the egg whites, then fold in the sifted flour, one fourth cup at a time.
Step 4
Pour the batter over the pineapple slices and bake in the tin and bake for about half an hour. Allow to cool a little before removing from the tin.
Step 5
Turn the cake upside- down, onto a serving dish with the glazed pineapple slices on top.
