Pineapple Upside Down ( Eggless Desserts Recipe)

by Tarla Dalal

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A classic recipe from american cuisine, the pineapple upside down features a delectable combination of honey, butter and pineapple placed at the base of a tin, topped with sponge batter and baked to perfection. Now, you know why it is upside down—the batter goes atop the toppings! the placement and procedure gives it a lovely taste, all the more wonderful if eaten hot. A corer or a knife can be used to core the pineapple slices.

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Preparation Time: 15 mins
Baking Time: 30 mins
Baking Temperature: 180ºC (360ºF).
Makes 6 wedges
Show me for wedges

Ingredients

For The Batter
1 cup plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
4 tbsp melted butter
1/2 cup sugar
3/4 cup condensed milk

Other Ingredients
1/2 tbsp melted butter
3 tbsp honey
10 fresh pineapple slices , cored
10 glace cherry

Method
For the batter

Combine all the ingredients along with ? cup of water in a bowl and mix gently to make a smooth batter of dropping consistency. Keep aside.

How to proceed

Grease a 175 mm. (7") diameter cake tin with the butter.
Spread the honey evenly at the base of the tin.
Arrange the pineapple slices decoratively on the top of the honey layer and place a glazed cherry in the centre of each cored pineapple ring.
Pour the batter gently over the pineapple rings and bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till the cake leaves the sides of the tin.
Remove and keep aside to cool.
Run a knife around the sides and invert the cake carefully on a serving dish.
Cut into 6 equal wedges and serve immediately.

RECIPE SOURCE : Eggless Desserts