If you are a regular here, you might have noticed that lesser number of baking recipes being posted. Well, there is no particular reason apart from my miserable attempt to reduce the sugar & butter intake. So if you’re wondering why I’m posting this now…. will you trust me if I say this cake happened by accident. I was just cleaning my kitchen cupboard the other day and saw a can of tinned pineapple. It was almost about to reach its expiry and to escape the guilty feeling of wasting stuff I decided to make something and ended up with this cake.
I always wanted to make an upside down cake and when I saw this recipe, it sounded interesting. Also, this happens to be an eggless one. I receive mails asking for eggless cakes, so this one fitted the bill perfectly. Now don’t you believe that everything happens for a reason ;)?
The cake was moist and soft & the flavor was just perfect. While it was still steaming hot, I had a piece… and thought the flavor of pineapple essence is a bit overwhelming. But after the cake cooled down, and I had a piece later, the flavor was just right. We had it with a dollop of Vanilla ice cream & it complemented the cake very well.
Btw, if you happen to bake this cake and you see the color of the cake as yellow, dont be surprised. The base cake is originally a yellow cake. I used the dulce de leche version of condensed milk and hence this brownish color. How I ended up with dulce de leche ,that’s a long story altogether, so we’ll leave it for another time :)
Go ahead, just do a kitchen clean up and I’m sure you will also end up with some condensed milk, waiting to be used :) Here is the recipe. Hope you will like it.
- Pineapple Slices (canned) – 6
- Sugar for caramelisation – 5-6 tbsp
- Water – 1 tbsp
- Butter – 100g, softened
- Milkmaid (Sweetened Condensed Milk) – 1 tin (400g)
- Plain Flour (Maida) – 2 cup
- Baking Powder – 1 tsp
- Soda Bicarbonate – 1 tsp
- Aerated soda – ¾ cup
- Pineapple Essence – ½ tsp
- Cherries – few
- Preheat the oven at 180º C/ 350 F/ 155º C (for fan assisted oven), 10 mins before baking. Grease a 9” round cake tin with butter. Arrange the pineapple slices at the base of the tin. Add water to sugar & heat it in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside. Add Milkmaid to the softened butter and beat well. Add pineapple essence to this & mix well. Sieve together flour, baking powder and soda bicarbonate. Keep aside. Add flour & soda to the Milkmaid mixture, alternatively, starting & ending with the flour. Repeat the process till the flour & soda is used completely. Pour batter into the prepared cake tin and bake at 180º C for 35 to 40 minutes in the preheated oven. Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate.