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Thursday, April 12, 2012

Eggless Pineapple Upside Down Cake

Today was DH's birthday. So decided to bake some cake.

As far as flavors go, it had to be a carrot cake or a pineapple cake, two things he really likes. Now the carrot cake I make has nuts in it, but my little one doesn't like nuts, so pineapple was the one I settled for. There was no question of frosting as the birthday boy does not like frosting! So, a pineapple upside down cake it was to be!

When I got down to baking with my standard recipe, I realized I had just one egg left in the refrigerator while the recipe called for 2. So, went and surfed the net for a good eggless version of the same.

The cake that I finally made is adapted from the Nestle website. I just modified it to suit my taste. The recipe required pineapple essence, but I did not have any, so used chickoo and vanilla essences instead. The typical cake calls for cherries, but I had none on hand, so improvised by decorating the cake with strawberries and whipped cream. I also went ahead and added tutti-frooti and chopped jackfruit, to give it more flavor. I used brown sugar with butter directly on the pan for the caramel, instead of making the caramel first as mentioned in the recipe. Another change I made was that I used raspberry flavored sparkling water instead of the plain aerated water specified in the recipe. I also added a dash of salt as I do with all my baked goods.


Preparation & Cooking - 1 hour                  Serves: 7-8

Ingredients:

Pineapple Slices - 7 (I used canned slices)
All Purpose Flour/Maida - 2 cups
Condensed Milk - 1 can (14 oz)
Unsalted Butter - ½ stick for caramelizing and ¾ stick for the batter
Brown Sugar - 4 tablespoons, for caramelizing
Vanilla Essence - ¼ teaspoon
Chickoo Essence - ¼ teaspoon
Baking Soda - 1 teaspoon
Baking Powder - 1 teaspoon
Salt - ¼ teaspoon
Sparkling Water - 150 ml
Tutti-Frutti - 2 tablespoons
Ripe Jackfruit - 2 tablespoons, chopped (I used canned jackfruit)
Yellow Food Color (optional)
Whipped Cream & Strawberries - for decoration

Method:


  • Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • Grease a 9-inch baking pan with butter. Melt ¼ stick of butter and spread it on the pan, then sprinkle the brown sugar over it.
  • Next, arrange the sliced pineapples so as to cover the bottom of the pan. Set the pan aside.
  • In a bowl, sift together the all purpose flour, baking soda, baking powder and salt.
  • In another bowl, beat together the remaining softened butter and the condensed milk until smooth.
  • Add the vanilla and chickoo essence and the yellow food coloring (if using).
  • Blend in the dry ingredients and the sparkling water adding each alternately to form a smooth creamy batter.
  • Pour this batter immediately into the prepared baking pan and bake it in the oven at 350 degrees Fahrenheit for about 40 minutes. Use a tooth pick to check if the cake is done.
  • Once the cake is baked, immediately take it out of the oven and over turn it onto the serving plate. If you leave it on for later, the caramel will harden and the cake will not come out smoothly.


Decorate with whipped cream and sliced strawberries. Yummy cake is ready to be served...

Sending this to Vardhini's

guest hosted at Sumee's Culinary Bites

7 comments:

  1. I'm coming over for tea :)

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  2. It's looking yummy....i am also coming for tea

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  3. Most welcome guys - have saved some :)

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  4. Love the presentation of pineapple upside down cake. thnx for linking it up

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  5. This Cake loos lovely ..yum yum ..love the step by step guide too..u have a nice blog shaping up...glad to follow u ..
    http://varietyisthespiceofyourlife.blogspot.com/

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    Replies
    1. Thanks Avika! Just visited your blog as well - the baked goods left me drooling!

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