I love Pineapple and we always get the whole fruit, even though cleaning and trimming takes so much efforts. I suddenly remembered that I could bake the Pineapple Upside down cake and I was intent on it. However by the time I went back home, I realized that pineapple was no more there in the fridge. So I again had to wait for this weekend to buy another one and I made sure I took everybody plan. I procrastinated as much as I could. I was simply getting lazy. I had marked down three recipes to be made and all happened to be cakes. Sunday was the only day left out and I couldn't miss out.
Pineapple discs - 2
Pinepple Juice - 1//2 cup
Pineapple Chunks - 1/2 cups
For the Sugar Caramelize
Sugar - 2 tsp
Butter -1 tsp
Water - 2 tbsp
In a pan, melt sugar along butter and water, cook till the sugar turns golden brown.
For the Cake
All purpose flour - 1 cup
Baking powder - 1 tsp
Condensed Milk - 1/2 tin
Butter - 100 gms / 2 tbsp
Pineapple Essence - 1 tsp
How to make the cake
Trim the pineapple pieces and place on the bottom. Pour the caramlised sugar over the pineapple pieces.
In another bowl, take the consended milk, add butter and beat well. Slowly add the flour and gently fold in.
Add the pineapple pieces and juice, fold in well along with the essence. Add the baking powder and mix well.
Pour over the pineapple layer and bake in a pre heated oven at 185C for 15 mins and then at 155 C for 10 mins or till a knife comes out clean when inserted.
Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi