Pineapple Upside Down Cake Recipe

Ingredients

Caramel
1/2 cup sugar
1 tbsp water

Pineapple Upside Down Cake

Cake batter
1 cup castor sugar
1/2 cup butter
1 3/4 cup refined flour
1 cup thick curd
1 tsp vanilla / pineapple extract
1.5 tsp baking powder
1/2 tsp baking soda
3 tbsp milk

Fruits
Tinned / fresh pineapple slices
Cherries

To bake
3-4 cups salt; or
3-4 clean sand

Directions

Step 1 – Let us make caramel

Line an 8 inch cake tin with parchment paper and grease and flour the sides.
Arrange the pineapple slices with cherries in the holes.
In a saucepan, gently heat the sugar and water till it turns golden.
Pour the caramel carefully in the empty areas around the fruits.
Let the pan cool down before the next step.

Step 2 – Cake batter

Whisk together the sugar, butter and vanilla till creamy.
Add in the curd and milk and mix it well.
Sieve in the dry ingredients and fold it into the wet till it is all combined.
Pour in the cake batter over the fruits and caramel.
Tap gently on the counter and we are ready to bake.

Step 3 – Preparing an oven

Take a large kadhai in which the pan will fit properly.
Now fill it with salt/ sand and make an indent with the cake pan (before filling
it).
Cover with the lid and heat for 15 minutes, similar to preheating an oven.

Step 4 – Baking the cake.

Once, the kadhai and salt / sand is heated, carefully place the cake tin.
Cover with the lid (preferably glass) and turn down the flame to medium low.
Let the cake cook for 50 minutes to an hour or till an inserted skewer comes out
clean.
Remove from the kadhai and let it cool slightly before removing it from the tin.
Enjoy it hot and fresh with a side of vanilla icecream.

P.s. You can reuse the salt or sand to bake, so do not throw it away.