EGGLESS PINEAPPLE UPSIDE DOWN CAKE | SIMPLE & EASY| KITCHEN GENIE | EP 10



PINEAPPLE UPSIDE-DOWN CAKE
The origins of the pineapple upside-down cake date back hundreds of years, when cast-iron skillets were used for cooking over open fires. When they wanted a sweet treat, they would line the bottom of the pans with fruit, and pour batter on top. When the cake was ready, the pan was flipped over, revealing the gorgeous pattern of caramelized fruit on the top.

Early Americans used cast-iron skillets with legs on the bottom to make these cakes. The skillets were called, “spiders,” and thus the cakes were called, “spider cakes. And in the very early 1900s, James Dole (founder of the Hawaiian Pineapple Company, now known as Dole) created the perfect way to can pineapples, which had not been a reality before this point. Pineapple made its way into more and more American homes this way, and at some point, the pineapple upside-down cake was born. It is believed that the Pineapple Upside-down cake is a descendant of the Portuguese ‘bolo de ananas’
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As you make this at home, trust us the gooey warm aroma that fills your home, the sight and smell of pineapple and the ever-so-sweet golden brown caramelized topping, you will be in absolute heaven !!!

P.S: For a more tropical flavour can add in a spoonful of rum to the cake batter!!! ( Do keep this a Secret)

Ingredients

TOPPING:
2 tbsp (45 gram) butter
¼ cup (25 gm) brown sugar
4 -5 slices pineapple
9- 12 glazed cherries

FOR CAKE BATTER:
½ cup (125 ml) oil
1 cup (210 gm) sugar
1 cup (255 ml) milk

CARAMEL TOPPING PREPARATION:
In a pan take 2 tbsp butter and ¼ cup brown sugar. Cook on low flame until the sugar dissolves. Transfer the butter sugar mixture to butter paper-lined cake pan. I have used the cake pan of dia: 9 inch, height: 3 inch. Place 4- 5 slices of pineapple over the sugar mixture. Also, place cherries in the centre of pineapples and on the corners depending on the size and shape of your mould. keep aside.

PINEAPPLE CAKE BATTER:
In a large bowl take ½ cup oil, 1 cup sugar, 1 cup milk, 1 tsp vinegar and 1 tsp pineapple essence ( can use vanilla essence instead). Whisk and mix well making sure the sugar is dissolved completely.
In another bowl add 2 cups of sifted maida, 1 tsp baking powder, ¼ tsp baking soda and pinch salt. Mix everything well and add in two batches in the sugar, oil and milk mixture. Mix well using cut and fold method. Mix to a thick cake batter consistency without any lumps. Transfer the cake batter to the prepared cake tin. Pat gently to remove any air incorporated.
Now bake in a preheated oven at 180 degree celcius for 35 -45 minutes depending on your oven.
Bake until the toothpick inserted comes out clean.

N.B:- In case you are baking on the gas, heat a large thick bottomed pan for 5 mins, place a stand and on top of that place the cake mould, Cover with a lid so that no air escapes. Cook on low flame for 40-45 mins. Your cake will be ready.

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