Thursday, 29 November 2018

Pineapple upside down cake


Ingredients:

For the topping

  •  mini cake mould tins or  cake tin
  • 10 slices of canned pineapple
  • 50 grams of butter
  • 1/2  cup brown sugar
  • cherries if you have
For the Cake
  • 1  1/3 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 50 gms butter
  • 1 tsp vanilla essence
Method:
  1. In a bowl mix flour, baking powder and salt.
  2. To this mixture add the milk, sugar, eggs, butter and vanilla essence.
  3. Beat with a mixture for a minute.
  4. Beat it until the mixture turns the colour.
  5. Keep aside.
  6. Melt butter and brown sugar.
  7. Then divide the mixture in all the moulds.
  8. Place pineapple on top  & cut depending on the size.
  9. Preheat the oven for 10 minutes @ 175C.
  10. Pour the batter into the moulds. 
  11. Bake for 20-30 minutes until toothpick comes out clean.
  12. Once baked, run a knife around the edges of the cakes.
  13. Invert the cakes into a plate.
  14. Serve warm, with a scoop of ice cream.

Enjoy baking,
S


Recipe source:
Malabar Tea Room

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