A pineapple upside-down cake is what I call the sunshine cake! So delicious and so brilliant looking!
What better way to start a blog than to post a sunshine cake on it 🙂 In case, you are wondering what is a sunshine cake, I am calling the pineapple upside-down cake, a sunshine cake!! It looks and feels like sunshine, doesn’t it?
I love this cake and it is quite a regular at home. It looks so pretty and I didn’t have cherries at home, but if you put a cherry in the middle of the pineapple! Trust me, it will take your heart away!
While I was reading about the pineapple upside-down cake, I came across articles that mention how this cake was invented. Apparently, this is not a recent recipe. In olden days, people used to bake in cast iron skillets and it was easy to cook the fruit and sugar at the bottom of the pan and then just add the cake batter on the top and cook the whole thing on the fire. Then, of course, you could just flip it over the plate to show off the pretty fruit.
The upside-down cakes have been around in Europe for a long time in different forms. There are versions of it with apples, which was made by the French called Tarte Tatin and then there is a British version in form of apple pies. Central Europeans made a version with apple slices cooked on the skillet and pouring pancake batter on it. In short, there are many versions of the upside-down cake and trust me, each sounds so delicious.
And did I mention, this is the first recipe posted on the blog. Well technically, I have imported all the recipes from Monika’s World to this one, but this one is truly the first recipe posted on this blog. I hope you enjoy it and guys, go bookmark me.
The Sunshine Cake - Pineapple Upside-down Cake
Ingredients
- 150 gms Maida 100 gms to be used first and then 50 gms to be used later as described in the recipe
- 150 gms Butter
- 150 gms Sugar Powdered
- 1/2 tbsp Milk Powder
- 3 Eggs
- 1 tsp Vanilla Essence
- A pinch Salt
- 1 tsp Baking powder
- 50 ml Pineapple juice
- 1/2 tsp Pineapple essence
- 4 - 6 Pineapple slices
- 50 ml milk
Instructions
- Mix the baking powder with 100gms maida.
- Cream the butter and sugar together.
- Add the 50 gm maida and milk powder to it and a cream a little more.
- Add egg one by one and continue creaming till you add all the three eggs . Try and use the eggs at room temperature else while creaming it can curdle and if it still curdles, just add a little more maida from the rest 100gm.
- Mix both the essences, salt and the pineapple juice.
- Fold in the rest of the maida.
- Place the pineapple slices on the bottom of the greased baking pan.
- Pour the prepared batter on top.
- Bake in a preheated oven at 170C for about 30 mins.
- Wait for it to cool completely before you take it out.
- Well, what are you waiting for? Have a slice now!
1st
My my my! Look at that texture!!
yeah 1st pal…. the 1st comment on the blog too… but my dear how did u figure this blog out? I didnt put it on FB yet and I dont think I see on twitter often? or u lurk around there haan?
thank u dear.. its actually yummy one of the few cakes that I havent experimented adding whole wheat flour too because I love the texture
Looks fabulous!
Your cakes are so droolworthy Monika. Going to book mark you obviously. I need to mail you for some advice 🙂
thanks Dipali so glad u liked it
yeah pls do pepper the mail id is in the side bar errrr let me put it up 🙂
Yummmmm…..I wish I could have that slice right now ! If I knew what I could use in place of egg, I would try making it too. Do u think ‘egg-replacer’ will work? I use it in muffins.
Yum! I love pineapple upside down cakes! And I just realized that I have not made it since ages! Should make it one of these days.
Wow!
Do you do eggless cakes/desserts?
Absolutely Ddvine, Mon! I’m surely going to try this one 🙂
Droooooool!
Looking forward to being treated to more yummilicious tales like such 😀
Good luck!
wow! This looks so awesome…am gonna try it for sure…
But a ques….what if am baking this in a m/w? Wt will be the time and temp in convection mode?
yeah I think an egg replacer would work.. also something that I read at a blog “For each egg to be replaced – use 1 tbsp flaxseed powder whisked into 3 tbsp of very hot water.” it works well
are they the loviliest
yes i do but u know not every cake/dessert is possible without egg
thank u so much deeps do let me know how u like it if u try it
the temp and time should be around the same in convection mode.. when I bake in convection mode in m/w I find the cake to be a bit dry though, cakes work for u in convection?
looks delicious… Sigh! I need to come over ASAP to taste all of this! 🙂 🙂
u have been saying this forever now 😛
This is awesome blossom delicious and drool-worthy, Monu. 🙂
Excellent blog over here….I am liking this all. 🙂 🙂
OMG! That just looks amazing! You’d been whetting my appetite with all those tweets about the food blog and I’m so glad I came to check this out. Because even though I may never get around to cooking all of this, I’m sure going to savour the pics. And is it possible for you to courier some of this stuff to me? 🙂
thank u so much uma and now keep visiting this ok 🙂
thank u so much for D and where have u been girl. hardly see u on twitter too these days
and courier yeah I can but it reaches or not I cant promise. why dont u come this and meet me I promise to bake something nice
Wow Monika…yummy! Its truly happy and sunshiny. Will try out more recipes from you now. Congrats on the all new blog 🙂
thanks homey and hope u like them 🙂
Mona, This looks awesome. You should start something on your own. Time to start retailing my dear 🙂
awww amrita, its a long story will share some day i did start and stop 🙂