DISH NAME : PINEAPPLE UPSIDE DOWN CAKE

Preparation Time : 30 minutes

Baking Time : 30 minutes

Description

The Pineapple Upside Down Cake consists of lovely caramelized slices of pineaple on top of a buttery cake. The bottom of the cake becomes the top after turning upside down after baking. This cake was popular in 1920s when canned pineapple was a craze.
Cream of tartar is also known as Potassium hydrogen tartrate. It is a by product of wine making. Cream of Tartar is an acid salt used often in cooking, and is an ingredient in most baking powders. You can say that 3 tbsp of lime juice or 3 tsp. Of vinegar equalises 1 tsp. of cream of tartar. It is best known to incorporate volume to beaten eggs as well as stabilize its stiffness. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it prevents the formation of crystals.

Note

1) Usually in pineapple upside down cake, canned pineapple roundels are used.Defying tradition, i have used fresh pineapple roundels. Fresh pineapple slices shrink after baking, so pack in the slices tightly.
2) Don`t cool cake in tin. Turn onto a wire rack to cool or else the cake will stick to the bottom as sugar hardens.
3) I have used light brown sugar for the topping, hence the cake had a brownish color. You can substitute with ordinary white sugar, which will give it a more yellowish look.
4) The minimum no. of cherries required is 7. You can increase it to fill in between.
5) Baking cake in an 8 inch tin will give it a nice tall look.
6) Do not use a loose bottom or springform tin for this cake.

Method

1) Bring all ingredients to room temperature. 2) Cut pineapple into rings/roundels. Remove core from the pineapple rings.
Cake topping;-
1) Butter the bottom of an 8 inch cake tin.
2) Arrange pineapple rings to make a circular pattern, thus filling the entire base of the cake tin.
3) Fill each pineapple ring with a glaced cherry. Also keep a cherry in each of the spaces in between.
For cake:-
1) Beat eggs lightly with butter and essences.
2) To the eggs, add flour, baking powder, soda bicarbonate and castor sugar.Either run in a food processor at the lowest speed or use a hand blender to make the batter smooth.
3) Add pineapple juice to the batter and with a light hand mix well.
4) Pour this mixture carefully over the pineapple rings. Just tap tin lightly to spread batter.
5) In a pre-heated oven at 200 degree C, bake for 30 minutes.
6) After baking, ease a spatula around the edge of the cake tin. Place an inverted on top of the cake tin and tap the cake out of the tin onto the plate. Do not wait for the cake to cool in tin. Sugar & butter will harden & it will be difficult to take out the cake. Once the cake has been taken out, keep on a stand to cool.

Serving Suggestions

Preferably serve warm with whipped dairy cream or ice cream.