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Tuesday, January 4, 2011

Divinely Decadent Pineapple Upside Down Cake

Wishing all my readers a wonderful and fun filled 2011. Wishes for new beginnings, new dreams , new possibilities, new hopes, new desires and new recipes for you all to try... I'm pretty excited about this new year as well..At the onset of new year I always feel like we are each presented with a clean slate to start all over again.. I can't wait to get started.

I thought hard about the 1st recipe/post of 2011..and this divinely decadent Pineapple upside down cake came to my mind and I just baked it last night..and here is the recipe for you all to try and share the joy with your dear ones. I'm sure you are ready for a sweet start.. (I'm always ready as I do have a sweet tooth...)
Ingredients :
For the topping
  • 1 can sliced pineapple
  • Maraschino cherries
  • 1/4 cup unsalted butter
  • 3/4 cup packed light brown sugar
For the cake batter

  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 2 eggs separated
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 tsp cream of tartar
Preparation :

Preheat oven to 350 degrees F.
Take a 9" X 2" round pan and melt 1/4 cup butter in it. ( I just place it in the oven for few minutes until the butter is melted). Now tilt the pan sideways so that the sides are well coated with butter as well. Sprinkle 3/4 cup light brown sugar over the melted butter. Now is the time to arrange the pineapple slices starting with the center and then place 6 slices around it. Then arrange the Maraschino cherries in the middle of each pineapple slice as well as the space between the slices. Its got a WOW effect when its baked and presented.

Now in the mixing bowl, beat the egg whites with 1/4 tsp cream of tartar until its light and fluffy and holds a firm peak using an electric mixer or hand mixer. Keep this aside in a different bowl. (As we'll need this mixing bowl to prepare our cake batter, in case of the electric mixer).
In a bowl , sieve together flour and baking powder and keep aside. Now in the bowl of the electric mixer cream butter and sugar until light. Beat Vanilla essence into it. Add the egg yolks one at a time and beat well after each addition. Add the flour mixture alternately with milk. Now gently fold in the beaten egg whites into the cake batter. Pour into the prepared cake pan and smoothen the top using a spatula.

Bake in the preheated oven for 45-55 minutes until the top of the cake is nice and brown as in the picture and the toothpick test comes out clean.
Let it cool for 10 minutes and then invert the pan onto a serving plate. Be Prepared to be wowed...Enjoy this delightful cake. It not only looks beautiful but tastes just heavenly as well.

Recipe adapted from Joy of Baking.