Eggless Pineapple Upside Down Cake ~ Step by Step

There are certain things that you always wonder about, imagining it might have tasted this way or maybe your imagination is playing up. It's always been this way, when it was with baking as those many years back, when I was baking, I always used eggs and never tasted any of it myself. I had to do with the feedback everybody else gave me. Well that's changed now. When I bake, it's always eggless and I don't' care if my cakes are not those spongy or fluffy textured, infact I feel these are much more better than that!

I love Pineapple and we always get the whole fruit, even though cleaning and trimming takes so much efforts. I suddenly remembered that I could bake the Pineapple Upside down cake and I was intent on it. However by the time I went back home, I realized that pineapple was no more there in the fridge. So I again had to wait for this weekend to buy another one and I made sure I took everybody plan. I procrastinated as much as I could. I was simply getting lazy. I had marked down three recipes to be made and all happened to be cakes. Sunday was the only day left out and I couldn't miss out. 

So towards the evening I prepared to make it and trust me, the reactions and feedback were just enough to satisfy the hard work that's involved in chopping a pineapple. I used my regular pound cake measurement and added pineapple juice and chunks. With caramelized sugar on top, this cake was simply irresistible! If this was how it tasted all those years back, I know I have lot to catch up

 

Eggless Pineapple Upside Down Cake

Ingredients Needed:

Pineapple discs - 2
Pinepple Juice - 1//2 cup
Pineapple Chunks - 1/2 cups

For the Sugar Caramelize

Sugar - 2 tsp
Butter -1 tsp
Water - 2 tbsp

In a pan, melt sugar along butter and water, cook till the sugar turns golden brown.

For the Cake

All purpose flour - 1 cup
Baking powder - 1 tsp
Condensed Milk - 1/2 tin
Butter - 100 gms / 2 tbsp
Pineapple Essence - 1 tsp

How to make the cake

Trim the pineapple pieces and place on the bottom. Pour the caramlised sugar over the pineapple pieces.

In another bowl, take the consended milk, add butter and beat well. Slowly add the flour and gently fold in.

Add the pineapple pieces and juice, fold in well along with the essence. Add the baking powder and mix well.

Pour over the pineapple layer and bake in a pre heated oven at 185C for 15 mins and then at 155 C for 10 mins or till a knife comes out clean when inserted.

Notes:

Since the batter has more moisture, this cakes longer time to get baked completely.

Also the cake tends to be soft and not very fluffy, it depends on the tray you use. I almost used a bigger one than required.


Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi