It has been snowing like crazy in Mississauga for the past few days with temperatures dropping to¬†¬†-15 degrees Celsius even during the daytime. It’s the perfect time of the year to turn on the oven for some baked treats. However, for the past two weeks I have been really busy looking for a new house . Just a couple of days ago, we found one that suits us Alhamdolillah (all praises to God). Now comes the tedious task of¬†packing and moving. Wish me luck !
¬†In the midst of all the chaos, I was itching to do some baking but since I didn’t really have the time to try anything fancier, I turned to this Classic Pineapple Upside Down Cake which is one of my husband’s favourites, really moist and fluffy.¬†After all,nothing beats the classics.
BTW, pineapples always remind me of the amazing cruise
¬†trip that we took last year around the same time. It’s nice to think of the tropical sun and sand in this snowy weather.
¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†Pineapple Upside Down Cake
Ingredients: (For one 8 or 9 inch cake)
1 1/2 cups all-purpose flour
¬†2 teaspoons baking powder
¬†1/4 teaspoon salt
¬†6 tablespoons unsalted butter, softened, plus 3 tablespoons cut into small pieces
1 2/3 cups sugar
¬†2 large eggs
¬†1 teaspoon pure vanilla extract
¬†1/2 cup milk
6-7 thin rounds of canned pineapple
1) Preheat oven to 350¬įF.
2) In a large bowl, sift together flour, baking powder, and salt. With an electric mixer on medium speed, cream 6 tablespoons butter and 1 cup sugar until light and fluffy.
3) Add eggs and vanilla; beat until combined.
4) Add flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix just until combined.
5) Place remaining 2/3 cup sugar in a heavy pan and heat over medium until beginning to liquefy, then stir with a wooden spoon until completely melted and golden, 2 to 3 minutes. Remove pan from heat; add remaining 3 tablespoons butter, stir to incorporate.
6) Place a pineapple round in centre of your 8 or 9 inch cake pan. Arrange remaining rounds in a circle around centre slice. Place a halved cherry in the middle of each round.
7) Carefully spoon batter over pineapples in pan. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Transfer pan to wire rack and let cool 5 minutes. Run a sharp knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.
I am linking this recipe to the following events¬†:
Taste of the Tropics¬†hosted by Chef Mireille
Bake Fest #16¬†¬†guest hosted by My Cook Book and started by Cooks Joy
CWL-Spouse¬†hosted by Hema’s Adugemane