Pineapple Upside -Down Cake

To serve  
Preparation Time
Cooking time

You Need
Milkmaid
Maida
Butter
Pineapple slices
Baking powder
Soda bicarbonate
Aerated soda 
Pineapple essence
Yellow colour
Sugar for caramelisation

: 10
: 15 mins
: 30 mins


: 1 tin
: 250 gm
: 125 gm
: 6
: 1 tsp
: 1 tsp
: 1 bottle (200 ml)
: 1/2 tsp
: 5-6 tbsp


Preparation
  • Preheat oven to 1500 C .

  • Grease an 8 " square cake tin with butter . Arrange the 6 pineapple slices at the base .

  • Heat sugar in a pan till it melts and becomes brown . Pour hot caramel on to the pineapple slices and leave aside.

  • Melt butter over hot water . Cool . Add Milkmaid and beat well . Add colour and essence .

  • Sieve together maida , baking powder and soda bicarbonate .]

  • Add 2 tbsp of maida to the Milkmaid mixture . Stir. Add 2 tbsp of aerated soda and beat well . Repeat, alternatively maida and aerated soda till all the maida and soda are used up .

  • Pour batter in to the prepared cake tin and bake at 1500 C for 30 to 40 minutes in a preheated oven .

  • Remove from oven , loosen sides of cake using a knife and immediately turn on to a plate .

Quick Tip
Do not allow pineapple upside- down cake to cool before removing from the tin . The caramelized sugar hardens and results in the cake sticking to the tin .
The cake batter should be used for baking immediately after mixing the ingredients . If the batter is allowed to stand , it loses its lightness .