Mini Pineapple Upside Down Cake


Mini Pineapple Upside Down Cake

Author: Ruchika Damani
Blog: Plate and Palate

It’s been a few weeks since I’ve been planning to bake a Pineapple Upside Down Cake and everyday ended with moving it to tomorrows to-do list. However, after so much procrastination, I managed to bake one and here it is on my blog for all you people!

This petite pineapple upside down cake is simply adorable. Not only is it decadent but it pretty to look at so much so that you want to dig in for another (big) bite. The cake screams pineapple and reignites tropical flavors on your palate. I remember as child I was never aware of an upside down cake. My only exposure with pineapple in a dessert was pineapple gâteaux, which my entire family looked forward to over weekends. And this classic PINEAPPLE upside down cake has won my heart over again! The tropical fruitiness from the pineapple and the caramelization from the butter and brown sugar adds deep bold flavors into the cake.

Ornate the cake with fresh cherries, lemon zest infused whipped cream and a few basil leaves, it leaves a rich lingering effect. So if you don’t worry about those extra calories, its time to put your apron on and bake this scrumptious cake for pure divine indulgence!

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INGREDIENTS: (Makes 4 – 4.5 inch ramekin cakes)

  • 250 grams all purpose flour
  • 1 cup whole milk
  • 150 grams granulated sugar
  • 4 teaspoon baking powder
  • zest from 1 1/2 lemon
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 125 grams oil
  • 170 grams brown sugar
  • 60 grams unsalted butter+ extra for greasing
  • 8 pineapple slices (fresh/canned, I used canned)
  • cherries, for garnishing (optional)
  • basil leaves, for garnishing (optional)
  • 1 tbsp caramel sauce, for garnishing (optional)
  • whipped cream, for garnishing (optional)
  • 1 tbsp granola, for garnishing (optional)

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METHOD:

  • Preheat your oven to 180C for at least 15 minutes. Meanwhile grease the ramekins with generous amount of butter and keep aside.
  • In a saucepan take butter and brown sugar and stir it over medium heat, until sugar and butter have dissolved.
  • Keep stirring it to avoid it from burning and once you see slight bubbles on the side remove it from the heat.
  • Transfer this mixture evenly between the four greased ramekins.
  • Take the canned pineapple slices, dab it with kitchen towel and arrange it on top of the sugar mixture in the ramekins evenly. You can also place a few cherry pieces.
  • Meanwhile using an electric beater, beat oil and granulated sugar until light and fluffy. Add the eggs one at a time and beat it until its fully incorporated.
  • Add the lemon zest and vanilla extract and fold the mixture.
  • In another bowl sieve all purpose flour and baking powder together and keep aside.
  • Now add the flour mixture to the egg mixture, alternating with milk and ending with the flour mixture.
  • Fold it gently until all the ingredients have been well incorporated.
  • Transfer the batter evenly into each ramekin (filling only upto 3/4th its volume) and put it to bake for 30 – 35 minutes, until a toothpick inserted comes out clean.
  • Once baked, allow the cake to cool down, invert it upside down on a platter and here you have your pineapple upside down cake.
  • You can garnish it with whipped cream and basil combination or brush a layer of caramel sauce on the plate and garnish it with granola.