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
- 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
- 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!