Pineapple Upsidedown Cake


Another classic no fail recipe is this Pineapple upside down cake. Also known as the butter sponge cake , you make make tea cakes with the same basic recipe
INGREDIENTS
Pineapple Slices
3-4
Sugar
1tbsp
Golden Syrup
2tbsp
Melted Butter
1 1/2tbsp
Glazed cherries
few
All purpose flour
1cup
Baking powder
1tsp
Butter
1/2 cup
Coarsely powdered sugar
1/2 cup
Eggs
2
Pineapple Essence
1/2 tsp
Milk
1-2tbsp

PREPARATION
Preheat the oven to 180C
Remove the skin of the pineapple and make slices.
Put the slices with 1 tbsp sugar in enough water and boil for 5 minutes
Drain completely and use as required
Instead you can use the canned pineapple too
Grease a 6” cake tin and line it with parchment paper
Pour melted butter and golden syrup in it
Arrange pineapple pieces and cherries in attractive pattern
Mix all purpose flour and baking powder together
Beat butter and sugar till light and fluffy
Beat the eggs well with essence
Add little of the egg mixture to the butter sugar mixture beating well after each addition
Gently fold in the flour mixture alternating with milk
Pour in the prepared tin and bake till done.(nearly 35 minutes)
Transfer it to a wire rack
Cool , turn it over on a serving plate, cut wedges and serve!

Bake-a-thon 2014

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