I know many of you never taste a pineapple cake before. My first encounter was back in the late 90s when one of my colleague gave me one slice which was very soft and yummy and melt in your mouth kind of thing. And at that time what was i thinking? If only i could make this cake on my own. And it took me over 13 years to discover its recipe. Well, my gratitude goes to the net. Hey! Just ask mr google. He'll give you the answer right.
Now let me share with you the most amazing pineapple cake ever. I found the recipe on the internet. I think joyofbaking.com lah. Can't remember. But i made a few adjustment to suit my palate and my style hehe. Here it goes!
PINEAPPLE UPSIDE DOWN CAKE
2 tbsp (1/4) (55g) unsalted butter
3/4 cup (160g) light brown sugar
1 canned round pineapple - keep the juice and pat dry the pineapple
2 large eggs, separated
1 1/2 cups (195g) all purpose flour
117g Butter at room temp
200g Caster sugar
2 tsp Baking powder
1tsp vanilla essence
1/4 cream of tartar
1/4 tsp Salt
Topping- butter n brown sugar on med heat until melted. Do not stir until u see bubbles appear at the edges. Then pour into cake pan. Arrange pineapple slices on top of the sugar mixture.
For the cake- as usual beat butter and sugar until fluffy. Then add vanilla and egg yolk one at a time. Then add in the flour mixture (flour+salt+baking powder) alternately with milk.
In another bowl whisk the egg white with tartar until it hold firm peak and it doesn't fall. Then gently fold into the cake batter and pour into the cake tin with pineapple caramel in it.Bake for about 35-40 mins (depends on your oven). Let it cool for about 15 mins and invert the cake onto serving plate. Wallaa! ready to be marvelled!!! Love the combination of the sweet caramel and the acidic pineapple plus the softness of the cake. Simply to die for. Try it!
P/s: lost the pic of my pineapple cake. But this one need to be posted lest it stays forever in my draft :-)