This is my 2nd attempt, this time I like the taste a lot better so I decided to write down this recipe. It's pretty easy to make. You need to prepare the topping & the batter separately.
Prepare the topping:
Melt light brown sugar & butter in medium heat until it bubbles, pour into 9" round cake tin. Oh, don't forget to line the tin with parchment paper first. Neatly put the pineapple on top, dress it with maraschino cherry if you like. It'll add to the beauty of your topping.
- 1/2 cup light brown sugar (this is already reduced from the original 3/4 cup)
- 4 Tbsp melted unsalted butter
- 1/2 fresh pineapple, slice to about 1/2 cm thick or 1 can of slice pineapple, drained.
- Maraschino cherry (optional)
Prepare the batter
Mix all dry ingredients: flour, baking powder, salt
- 1.5 cup self rising flour (or all purpose flour is fine too)
- 2 tsp baking powder
- 1/4 tsp salt.
Break 2 eggs, separate egg white from yolks. Use handheld mixer, beat egg white with cream of tartar (I skip cream of tartar 'cos I don't have) until it form a soft peak, put aside
Use handheld mixer, beat egg yolks, butter, and sugar
2 extra large/jumbo egg yolks
1/2 cup of butter (1 stick, room temperature)
1/3 cup of fine sugar (This is already reduced from the original 1 cup)
Pour the mixed dry ingredients in 3 batches into the egg yolk mixture. Alternate with milk.
Once they are well mixed, stir in the egg white prepared earlier. Gently mixed - you can use #1 in your handheld mixer to do this. Do not over mix!
Ready to bake
Now, your batter is ready. Pour that into the cake tin. Bake in 350F (175C) for 30-40 mins.
Do not use Spring Foam.
When the cake is done, take it out, let it cool a little. Cover the top with a plate, turn the cake tin over it. Walla! You have a Pineapple Upside Down cake.
This cake is best when warm. Keep left over in the fridge and microwave it before you serve.
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