Pineapple Upside Down Cake for me!
This is something I have been meaning to bake for a while. Today I had such craving for pineapple that I just went ahead and finally baked it. I am taking this for Pritha’s dinner tonight as like me she is also fond of pineapple.
Ingredients
Topping
1- Cup dark brown sugar
1-tablespoon unsalted butter
1-can pineapple slices
Water
Cake:
2-eggs
150 gm-flour
120gm- sugar
3-tablespoon low fat vegetable spread (I used flora)
1/2 teaspoon salt
1-teaspoon vanilla extract
1-teaspoon baking powder
½ -cup sour cream
Method:
1. Take brown sugar , butter and water and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly
2. Cook until sugar is brown
3. Pour the caramel on a stick free cake tin or on a cake tin that has been covered with parchment paper
4. Arrange the pineapple on top the caramel
5. Pre heat the oven at 160c
6. Beat in sugar and spread or butter until smooth
7. Combine egg one at a time and beat in until the mixture is fluffy and sugar dissolved
8. Add vanilla
9. Combine the dry ingredients and sieve properly to get rid of any lump
10.Add dry ingredients alternately with sour cream
11.Pour cake batter over caramel and pineapple in cake tin
12.Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature
