How to make Pineapple Upside Down Cake from scratch
Recipe source – joyofbaking
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)
Butter – 4 tbsp unsalted butter(55 grams) 1/4 cup
Brown sugar – 3/4 cup (powdered) (160 grams)
Pineapple – fresh or canned
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.
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.
Note – If you do not have a 9 inch round pan, use 8 1/2 or 9 inch aluminium cooker separator as I have done.
Use the middle rack for baking.
Beginners, do check out my tips on baking before starting to bake.