Kitchen Express: PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Cake (quick and simple recipe)

I love this cake and i would highly recommend everyone to make this whenever you feel like making some special cake as it is very easy and sure to be finger licking ;)

Ingredients:

Pineapple Rings* - 7 (See notes)
Softened Butter - 3 tbsp
Brwon Sugar - 3/4 cup (packed)
Cherries in Syrup

For the Cake batter

All purpose Flour - 1.5 cup
White Sugar - 1/2 cup
Softened Butter - 4 tbsp
Eggs - 2 nos
Baking Powder - 1.5 tsp
Salt - 1/2 tsp
Milk - 1/2 cup
Vanilla Extract - 1tsp
Pineapple Syrup from tin - 3 tbsp

Preparation:

Pre-heat the oven to 180C/350F

For the caramilization:
Rub in some extra butter all over the round 9" pan first. Then mix in the softened butter and brown sugar nicely. Pour into the pan evenly. Take the Pineapple rings from syrup (tinned ones) and press lightly to take out the soaked syrup in the rings. Place them evenly round and centre onto the sugar-butter mix and press lightly. Then place cherries in the centre of the rings and press lightly. Placing cherries is purely optional but i highly recommened it, as the cake will have a classy effect :).

For the cake:
Seperate the egg yolks and whites. Then beat the whites till fluffy. In a bowl beat the egg yolks and white sugar till pale and light. Then add in the butter. Whisk slowly and nicely. Then add in the salt, milk and vanilla extract and whisk again till all are dissolved properly. Then add in the flour little by little and whisk slowly. Add in the baking powder and the pineapple syrup from the tin. Whisk again. Finally add in the egg whites and whisk slowly till you get a smooth batter.

Pour this cake batter over the pineapple rings-sugar set pan. Tap the pan slightly. Bake in the pre-heated oven for 40 mins till you get a clean inserted toothpick. Wait to cool down for 15-20 mins. Run a knife slowly on the sides to lossen the cake and then place a plate on top of the pan and turn over the pan tot he plate. You are gonna get an expression of wowww when you see the top layer now!. enjoy having a slice of warm cake.. yyyyuuuummmmmmmmm!!

Notes:
- Amount of pineapple rings depends on the size of your pan. anywhere from 5-7 nos will be used mostly.
-Use tinned pineapple rings. If you want to use the real one, clean and cut the pineapple slices thin and evenly.
- In case you are not using the tinned version, for the tinned pineapple syrup you can use pineapple juice.
- Skimmed or low fat version of milk works fine here. I used low fat one.

I would like to send this over for the event Christmas Delicacy conducted by Julie. I m so glad she reminded me to send over this recipe for a wonderful super event! Thanks Julie.