Hi readers…I would like to introduce Aarav, our beloved son who came to this world on 18th April 2012. Aarav is now 7 weeks old, healthy and keeping us busy day and night!
I know 7 weeks is a long time to post this good news, but believe me it has been a very, very hectic time! I had scheduled some posts a few months back, so I could keep the blog alive all this while. But now is when I actually got some time to post this news. I couldn’t reply to some of your queries too because of the same reason, so I apologize for the same.
Meanwhile Lakshmi has also been busy with her new job – which is a good news again, but it is again made sweeter by the fact that she is now in touch with a lot of chef friends back home, and is collecting recipes from all of them for our blog. So expect some spicy and authentic dishes from Kerala soon!
Since so many sweet things are going on in our lives, we thought we would celebrate this post with something sweet…presenting here the recipe for a pineapple upside down cake. So here goes…
Recipe Courtesy – Look Who’s Cooking Too
Recipe – Here
For the Caramel Topping
Dark / Light Brown Sugar – 1/2 cup
Unsalted Butter- 1/4 cup
Canned pineapple slices – 7
For the Cake
Plain Flour – 1 cup
Baking Powder – 2 tsp
Salt – 1 pinch
Granulated sugar – 1 cup
Eggs – 3 medium-sized
Plain Yoghurt – 1/2 cup
Vanilla Extract – 1/4 tsp
Vegetable oil – 1/2 cup ( I used canola oil)
To Make the Caramel Topping
1. Line and butter a 9 inch cake pan. Arrange the pineapple slices as shown in the picture below. Keep aside.
2. Place a saucepan over medium low heat and melt the sugar and butter. Once the mixture bubbles and caramelize a bit, swirl the pan and if required stir using a spatula and take it off the flame. Gently pour it over the pineapple slices. Keep aside.
To make the Cake
1. Centre a rack in the oven and preheat it to 350 F.
2. Mix together the flour, baking powder and salt in a small bowl.
3. In a large bowl, add in the sugar, eggs, yoghurt and vanilla extract and using an electric beater or whisk beat it all together till well-combined. Add the dry ingredients gradually while still whisking, making sure no traces of flour is seen once you are done. Now pour the oil into the mixture and mix with a spatula. Don’t mix it too vigorously. Pour the cake batter gently on top of the pineapple slices till about 3/4th full. Bake for about 45 – 50 (mine took 45 mts) minutes or until a skewer inserted into the center of the cake comes out clean.
4. Take it out of the oven and let it stay on a wire rack for about 3 minutes. Run a blunt knife through the edges of the cake to loosen it. Place a serving plate on top of the cake pan and gently invert the cake onto the serving plate. Peel off the parchment paper carefully, cool down and slice into wedges. Enjoy!!
Pineapple can be replaced with pear, peaches, plum, apple etc.