Aug 10, 2011


This Pineapple upside down cake is sooooo yummy that i made it thrice.All the time it came out well.It tastes heavenly when eatten with vanila ice cream , trust me :).Instead of cherries you can use mango (pineapple mango upside down cake) and instead of pineapple you can use any other fruits like plum,peaches and any berries too.This recipe call for cream of tarter.Cream of tarter is used while beating the egg white because it helps to increase the volume of egg white.if you don't have cream of tarter don't worry just add a pinch of salt it will do the job.


4 tbp unsalted butter, cut in small pieces

3/4 cup light brown sugar
1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherriesor candied cherries (optional)- red cherries in sugar syrup

Cake Batter:
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 tsp pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 tsp cream of tartar or a pinch of salt

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.


Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)

Cake Batter:

 In a large bowl, sift or whisk together the flour, baking powder, and salt.In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. 

Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

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