One egg, Jaggery, Canned Pineapple... and just a few other basic ingredients to make this easy and delicious pineapple upside down cake. See below for tips on how to make this delicious, moist, light and fluffy, pineapple upside down cake.
Pineapple Upside Down Cake Recipe
by Aasai Rasai (8-10 servings)
Ingredients:
1 large canned Pineapple in Juice
A few glace Cherries
4 oz grated Jaggery
5 oz Self-Raising Flour (or mix 1/2 teaspoon baking powder with all purpose flour)
6 oz white sugar
1 Egg
6 oz Butter
+ 2 tablespoons softened Butter (to grease the pan)
6 oz Pineapple Juice
2 oz Pineapple Juice (for brushing)
Method:
Grease a 9" round baking pan with 2 tablespoons softened butter. Sprinkle grated Jaggery. Arrange Pineapple and Cherries in any attractive pattern.
Beat the sugar and 6 oz butter for 5 minutes on high speed. Add the egg. Beat.
Add flour and 6 oz Pineapple Juice alternatingly and beat in between additions.
Pour over the arranged Pineapple slices. Spread evenly. Bake at 350F until done.
Helpful Tips:
For a sweeter cake, add 1 or 2 oz more of white sugar.
If the cake is browning too quickly, reduce oven temperature to 340F.
If Jaggery is not available, use brown sugar or caramelized sugar.
Use fresh Pineapple in place of canned pineapple.
Pineapple can be in pieces or any size or shape to your liking.
Cherries are optional.
For more easy recipes see my playlists below @AasaiRasaiRecipes:
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• Sri Lankan Favorite De...
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14 дек 2021
