If you haven’t figured out yet, I’m a huge fan of baking. I wish I could bake all day, every day. Every free minute I have, you’ll find me glued to my phone screen, looking away for recipes to try over the weekend. This weekend, I had an absolutely fantastic time; I spent seven hours straight on Thursday, camped out in the kitchen; at the end of which I had put together three amazing dishes – a Pineapple Upside-Down Sheet Cake, Hong Kong style Sausage Rolls and Thai Stir Fried Noodles.
The first time I made a Pineapple Upside-Down Cake was a couple of years ago. I remember clearly how excited I had been when I overturned the cake and it came out perfectly. I remember doing a little shimmy in the kitchen and then running to my brother, announcing my latest accomplishment. Apart from how mesmerizing it looked, it tasted heavenly – yet, a little too sweet to my liking. The memory of my then roommate and college friends devouring the cake has not grown even a teeny bit fuzzy. Good times. (I love how cake brings everyone together)
It has been years since that wonderful day, and here I was, all set to recreate a visually stunning and a luscious tasting cake. Canned pineapples ready to be cut up, spatula in one hand and hand-mixer in the other, I got to work.
- Canned Pineapple Slices – 1 large tin
- Unsalted Butter – 1/4 cup + 2 tbsp
- Brown Sugar – 1/4 cup
- All Purpose Flour – 1 and 1/3 cup
- Baking Powder – 2 tsp
- Salt – 1/4 tsp
- Granulated Sugar – 2/3 cup
- Yogurt or Sour Cream – 2/3 cup
- Egg – 1
- Vanilla Essence – 1 tsp
- Glace Cherries – a handful
Here’s how you make it:
- In a small wok, melt two tablespoons of butter. Add brown sugar and let it dissolve. Turn off heat.
- Grease your baking pan well with butter. Pour the brown sugar and butter mixture into the greased pan.
- Once it cools, line your pineapple slices and glace cherries in any pattern you like. Leave aside.
- In a large bowl whisk together flour, baking powder, salt, sugar, yogurt, egg and vanilla essence. Min until it forms a soft, smooth batter.
- Carefully pour the batter over the prepared pineapple pattern. Smooth the batter into an even layer. Be sure to be cautious at this point so as not to disrupt your lovely design.
- I baked this cake on the gas stove – I covered the pan in an air tight manner and baked it on low flame for 25-30 minutes. You can also bake this cake in a preheated oven for 35 minutes at 175 degrees Celsius.
- Once baked, let the cake cool for about half an hour in the pan.
- Cover the opening of the pan with a large flat plate or tray, and with a swift motion, overturn the cake.
- Tap the surface of the overturned pan softly to make sure the cake has left the pan. Lift the pan away slowly.
- Behold your gorgeous Pineapple Upside-Down Cake!
This cake is like a fantasy coming to life – you wouldn’t expect a cake coming out of the oven looking so incredibly beautiful and appetizing. You don’t have to go the extra mile to make this cake pretty (how’s that for a time-and-energy-saver?)
This Pineapple Upside-Down Cake is just all kinds of lovely – every bite feels like you’re falling deeper through layers of clouds into sweet sweet heaven. The buttery sweetness of the brown sugar will have you smacking your lips, the tangy flavor of the pineapple and the sweetness of the cherries do their bits in lifting the cake to a pedestal while the moist, soft, not-too-sweet vanilla cake brings all these flavors and textures together into a fiesta dancing on your palate. It’s a gastronomical extravaganza to say the least. Eating this cake is pure joy, don’t miss out.
A little tip: This cake tastes better when it is eaten cold – the sourness of the pineapple comes through better when the cake is cold.
Get into your kitchen and get baking. Treat yourself to this delicious Pineapple Upside-Down Cake!