I am back with a recipe after a long time, and I am happy I finally made it here. When it comes to baking, I love classics. Pineapple upside down cake is an all time classic, and one of my favorites too.
Since I couldn't manage to capture step wise pictures, read the protocol carefully. I shall update the pictures when I bake the next time. This recipe is easy to bake, can be served either hot or cold!
Since I couldn't manage to capture step wise pictures, read the protocol carefully. I shall update the pictures when I bake the next time. This recipe is easy to bake, can be served either hot or cold!
THE SCIENCE OF BAKING
Interested in knowing the reactions behind baking a fluffy cake, then read on!
When fat and sugar are mixed together little bubbles of air are being trapped in the mixture, each bubble is surrounded by a film of fat. This air produces the lightness in the finished cake. At this this stage adding eggs becomes important. Egg forms a layer around each air bubble, preventing the bubble from bursting and ruining the texture of the cake. With the increase in temperature of the cake this layer coagulates and forms a rigid wall round each bubble, While it is baking, the bubbles of air will expand and the cake will rise. At the same time gluten in the flour which has formed an elastic network round the air bubbles will stretch until it loses its elasticity and the shape of the cake becomes fixed. But until that moment of expansion is reached, the baking must occur uninterrupted.
When fat and sugar are mixed together little bubbles of air are being trapped in the mixture, each bubble is surrounded by a film of fat. This air produces the lightness in the finished cake. At this this stage adding eggs becomes important. Egg forms a layer around each air bubble, preventing the bubble from bursting and ruining the texture of the cake. With the increase in temperature of the cake this layer coagulates and forms a rigid wall round each bubble, While it is baking, the bubbles of air will expand and the cake will rise. At the same time gluten in the flour which has formed an elastic network round the air bubbles will stretch until it loses its elasticity and the shape of the cake becomes fixed. But until that moment of expansion is reached, the baking must occur uninterrupted.
Remember!This is why the cake should be baked as soon as the batter is mixed and the oven door should never be opened in the early stages of cooking. If the door is opened the temperature will suddenly drop and the air in the cake will stop expanding instead contract. The whole structure of the cake will then sink back.
A special mention to those who do this! Never look at a cake until 80% of the cooking time has elapsed.
A special mention to those who do this! Never look at a cake until 80% of the cooking time has elapsed.
MATERIALS REQUIRED
For the topping
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup or fresh pineapple
Glacé cherry
For the cake
For the cake
100g softened butter
100g golden caster sugar
100g all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tsp vanilla extract
2 eggs
(Use 1/2 cup- milk powder and 1/2 cup milk (120ml) instead of 2 eggs for an eggless version)
TIME TAKEN
Preparation time- 15-20 minutes
Baking time- 30- 45 minutes
PROTOCOL
- Preheat the oven to 180/200°C. Melt the 50g Butter and pour into an 8 inch cake tin spreading evenly.
- Sprinkle the 50g light brown sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern
- Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between
- Sift the flour, baking powder, baking soda and set aside. Whisk the butter, caster sugar, vanilla and eggs together until smooth. Combine this with the dry ingredients. (You can add half/quarter cup of pineapple juice for extra flavor or softness)
- Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
- Bake for 30 minutes or until a tooth pick comes out clean, then ease a spatula around the edge of the tin, place a plate on top and, turn it upside-down.
Bingo! Fresh, Hot upside down cake is ready.
Serve it hot with a scoop of vanilla ice-cream. Can be stored in refrigerator for 3 days. Try this and let me know how it turned out! As I always mention, follow the recipe and instructions sincerely and without any tweaking for the first time. Once you understand how it works, you can go ahead and formulate your own recipes. Enjoy baking!
Serve it hot with a scoop of vanilla ice-cream. Can be stored in refrigerator for 3 days. Try this and let me know how it turned out! As I always mention, follow the recipe and instructions sincerely and without any tweaking for the first time. Once you understand how it works, you can go ahead and formulate your own recipes. Enjoy baking!
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