How to make Pineapple Upside Down Cake from scratch Recipe source – joyofbaking Ingredients needed For the cake batter All purpose flour/maida – 1 1/2 cup (195 grams) Baking powder – 2 tsp Salt – 1/4 tsp Butter – 1/2 cup unsalted butter (113 grams) Granulated white Sugar – 1 cup (200 grams) Vanilla essence – 1 tsp Eggs – 2 large separated Milk – 1/2 cup (120 ml) Round baking pan 9 inch (23 cm) Toppings Butter – 4 tbsp unsalted butter(55 grams) 1/4 cup Brown sugar – 3/4 cup (powdered) (160 grams) Pineapple – fresh or canned Candied Cherries Preparation Preheat the oven at 180 degree C for 15 minutes. Sieve maida, baking powder and salt together twice. Grease and flour the baking pan and keep it ready. Topping preparation Switch off the flame and pour it into the prepared baking pan. Let it cool a little.
Cake batter preparation Add egg yolks one at time and beat well after each addition.
In a dry bowl, whisk the egg whites until it forms a firm peak. Using a spatula gently fold in the beaten egg white with the cake batter in two additions. Now tap the baking tray for the batter to spread evenly and smooth the top.
Use the middle rack for baking. Beginners, do check out my tips on baking before starting to bake. Read More
