Pineapple upside down cake is one of my favorite cakes which I really enjoy while baking. This cake is wonderful, dense, buttery rich with sweet caramelized pineapple. My favorite part is the last stage of baking and flipping it on to the platter, and scrapping the pan to get every bit of that creamy caramel :) I have brought a bit of change to this all time classic dessert..did not have maraschino cherry, so placed fresh cherry instead and loved the end product, the beautiful color that the cherry gave to my pineapple upside down..will it not be a great idea.. a cherry upside down cake..my next venture for sure.
Sliced Pineapple 1/2 inch round- 12 pieces
Cherries- 1/2 cup
Light Brown Sugar- 1 cup
Cake flour- 3 cups
Unsalted butter- 1/2 cup ( 8 tbs)
Baking powder 1 1/2 tsp
Baking Soda- 1 tsp
Granulated sugar 3/4 cup
Butter milk- 3/4 cup
Pineapple juice- 4 tsp
Vanilla essence - 2 tsp
Start by making the caramel topping. Heat 3 tbs of butter ( reserve the rest for the cake)and brown sugar, till the mixture is bubbly and caramelized,do not stir once the sugar is dissolved. Allow it to cool. Take the desired baking pan and pour the mixture into it. Arrange pineapples and cherries over the caramelized syrup.
Pre heat oven to 375 degree F. Shift twice the dry ingredients, flour,baking powder, soda and salt and keep aside.
Cream together butter and granulated sugar until light and fluffy. Add egg yolks, pineapple juice and vanilla essence and combine in . Now add dry ingredients and butter milk, little by little mixing in a low speed. In a separate bowl beat egg whites and finally fold in with the batter. Spoon in the batter over the pineapple pieces and bake for thirty minutes ( middle rack) or till toothpick inserted in the center comes out clean. Cool cake in the pan itself for about 5 - 8 minutes. Run a knife around the edges of the cake pan and gently invert into a cake plate and lift off. Enjoy!