pineapple upside down cake
simple, easy one bowl recipe of pineapple upside down cake with a soft crumb laced with the deliciousness of pineapple in each bite.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8 slices
for layering pineapple
- 5 to 6 pineapple slices or add as required
- 10 to 12 dry cherries or glazed cherries
- 1 tablespoon sugar (unrefined cane sugar or brown sugar or white sugar can be used)
liquid ingredients for cake batter
- ½ cup sugar or 100 grams sugar (unrefined cane sugar or brown sugar or white sugar can be used)
- 6 tablespoons fresh curd (yogurt or dahi)
- ½ teaspoon vanilla extract
- 6 tablespoons water
- 2 tablespoons sunflower oil or any neutral flavored oil or melted butter
dry ingredients for cake batter
- 1 cup all purpose flour (maida) or 125 grams
- 1 light pinch of salt
- 1 teaspoon baking powder
first lightly grease a 6 to 7.5 inches round pan with some oil.
cut parchment paper of the same diameter as that of the bottom of the pan. place parchment paper inside the cake pan. you can skip this step if you want.
sprinkle 1 tablespoon sugar in the pan. level the sugar evenly with your fingertips or with a small spatula.
now place pineapple slices on the sugar. you can use 5 to 6 pineapple slices. wherever there are empty spaces, there you can place cherries.
mixing liquid ingredients for cake
first preheat oven at 170 degrees celsius for 15 minutes. then in a mixing bowl take ½ cup sugar.
add 6 tablespoons curd (yogurt or dahi), ½ teaspoon vanilla extract and 6 tablespoons water.
if the curd is very thick then add 7 to 8 tablespoons water.
with a small wired whisk mix everything very well.
the sugar should be completely dissolved.
now add 2 tablespoons sunflower oil. mix again very well vigorously for a minute.
making pineapple upside down cake batter
keep a sieve on top of the wet mixture bowl. do take care that the bottom of the sieve does not touch the wet ingredients. add 1 cup all purpose flour (or 125 grams maida), 1 light pinch of salt and 1 teaspoon baking powder in the sieve.
stir with a spoon or spatula or lightly shake the sieve, so that the dry ingredients fall in the bowl.
with light pressure begin to mix the dry ingredients with the wet ingredients.
mix to a smooth batter. tiny lumps are fine. do not over mix.
pour the batter in a circle over the layered pineapple. the batter should cover the entire pan.
gently shake the pan sideways to spread the batter.
now tap the pan on the kitchen countertop 5 to 6 times so that bubbles are released. you will see bubbles coming on the top of the pan. do this with some force.
baking pineapple upside down cake
place the cake pan in the preheated oven at 170 degrees celsius. use both the top and heating elements if using an OTG (toast mode in indian OTGs). keep pan in the center rack.
bake pineapple upside down cake for 40 to 50 minutes or till the top is golden. time varies from oven to oven. so do keep a check and only open the oven door when you see the cake light golden or golden from top.
once the cake is baked, then check with a skewer and it should be clean. do not take the skewer touching the pineapple pieces as then you will get the soft gooey pineapple bits on the skewer. just check the part which has the cake.
keep the pan on a wired rack for it to cool for about 18 to 20 minutes.
gently loosen the sides of the cake with a butter knife. then keep the plate on top of the cake pan and then invert the pan. the plate will be at the bottom and the pan on top of the plate.
gently tap and let the cake slid on the plate. remove the top parchment paper.
let the cake cool at room temperature.
then slice and serve eggless pineapple upside down cake. leftovers can be refrigerated for 3 to 4 days.
Calories: 185kcal | Carbohydrates: 35g | Protein: 2g | Fat: 4g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 170mg | Fiber: 1g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 4.9mg | Calcium: 51mg | Iron: 0.9mg