Eggless Pineapple Upside Down Cake
Ingredients for Garnish
Pineapple Slices 5 – 6 cup
Cherries, Halved 10 – 12
Butter 2 tsp
Brown Sugar 2 tbsp
Ingredients for Cake
Flour 1 cup
Baking Powder 1 tsp
Baking Soda ½ tsp
Vanilla Essence 1 tsp
Oil 2 tbsp
Condensed Milk 1 tin
Method
In a pan, add the butter and the brown sugar and caramelize the sugar.
Heat the mixture while stirring. When it starts bubbling stop stirring
and removs from the flame. Spread in a greased baking tin. Arrange the
pineapple slices and cherries on the caramel. Keep the tin aside. For
the Batter Sieve all the dry ingredients together. In a bowl, whip
together the condensed milk, oil and butter. Add the essence and mix
well. Now add the sieved dry mixture to the liquid mixture little by
little. Whip to make a thick batter. Pour it in the prepared tin over
the garnish. Bake at 180 degrees C for about 35 minutes or till you see
the top of the cake turn golden light brown in color. To check insert a
tooth pick in the middle of the cake, it should come out clean. Remember,
to not insert it till the bottom or touch the garnish. Take out of the
oven and let it cool for about 25 minutes by keeping the tin on a cooling
rack. Gently run a sharp knife around the edges twice to remove the
cake. Now, put a cake tray or a serving plate upside down on the cake
tin.