Pineapple Upside down Cake
I have always loved the concept of backing and hence once I got to know Microwave baking is possible I have been exploring making cakes.
This cake I found different as till now I have always tried only chocolate simple cake. I found recipe from Easycooking and this is my version of her cake. So the looks of it might not be upto mark yet but the taste was yum:-)
IngredientsJuicy Pineapple slices – 5-7,thinly sliced
Glazed Cherries – a few,cut into two horizontally(I did not have cherries but the original recipe had:-))
Almonds – a few,halved
Flour/maida – 1 ¼ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Butter – ½ cup
Milkmaid – ½ tin
Pineapple essence – 1 ½ tsp
Yellow colour – a pinch (optional)
Glazed Cherries – a few,cut into two horizontally(I did not have cherries but the original recipe had:-))
Almonds – a few,halved
Flour/maida – 1 ¼ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Butter – ½ cup
Milkmaid – ½ tin
Pineapple essence – 1 ½ tsp
Yellow colour – a pinch (optional)
Sugar - 1/2 cup or taste
Milk – ½ to ¾ cup,as required
Sugar – 3-4 tbsps,for making the caramel
Sugar – 3-4 tbsps,for making the caramel
Method
Grease a round cake tin and arrange a pineapple ring in the centre. Arrange the rest of the slices to fill up the tin by cutting into half probably and make design of your choice.
Keep a cherry half in the centre of the pineapple rings,the cut side touching the bottom of the tin.
Arrange halved almonds around the slices(flat side touching the bottom of the tin).
Grease a round cake tin and arrange a pineapple ring in the centre. Arrange the rest of the slices to fill up the tin by cutting into half probably and make design of your choice.
Keep a cherry half in the centre of the pineapple rings,the cut side touching the bottom of the tin.
Arrange halved almonds around the slices(flat side touching the bottom of the tin).
Heat sugar in a heavy bottomed pan till it melts and becomes golden brown.Pour immediately in the cake tin on and around the pineapple slices.Keep aside.
Mix butter and milkmaid to a creamy consistency.
Beat well and add pineapple essence and yellow colour.
Sift together flour,baking powder and baking soda.
Add the flour and milk to the butter-milkmaid mix little by little till it becomes a smooth batter.
Pour the batter into the decorated cake tin and bake in microwave at 80% power for about 5 minutes. Open and check if it is done or keep it again for 3 - 5 mins. Insert a tooth pick or knife into the cake and if it comes out clean it means cake is done.
Leave it to cool for about 15 mins. Now turn the cake to see how it looks and enjoy the cake.
Tips:
1) In case pineapple is not in season canned pineapple can be used.
2) As milkmaid is already there in the recipe please check and add sugar as it can go high, so taste the batter and add little by little
Tips:
1) In case pineapple is not in season canned pineapple can be used.
2) As milkmaid is already there in the recipe please check and add sugar as it can go high, so taste the batter and add little by little
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