My flat is smelling pineapple now and I’m loving it. This is one cake that we can make anytime without much hassle. No need to take out that electric blender or there is no heavy mixing. The procedures are quite simple. The only time we have to have patience is that cake cooling time. 😀 This is a moist cake filled with the goodness of pineapple and glazed cherries. The pineapple is placed on top of the butter and brown sugar. It caramelizes the pineapple which makes it even more tastier.
Unsalted butter – 100grams/ 1/2 cup
Brown sugar – 3/4 cup, packed
Pineapple slices – 1 can
Glazed cherries – 12
All purpose flour – 1 cup
Baking powder – 2 teaspoon
Granulated sugar – 3/4 cup*
Salt – a pinch
Egg – 1 large
Buttermilk – 1/2 cup*
Sour cream – 1/3 cup
Canola oil – 3 tablespoon
Vanilla essence – 2 teaspoon
Preheat the oven at 170C.
Melt the butter and pour it in an 8″ round cake tin.
Evenly sprinkle brown sugar on top of that.
Place a whole slice of pineapple in the centre of the tin.
Cut the rest of the pineapple into half and arrange it as seen in the pic.
Put 1 cherry in the centre and rest of the cherries in between each of the halved slices.
Whisk all the dry ingredients in a large bowl.
Whisk all the wet ingredients in another bowl with a wire whisk and mix it with the dry ingredients.
Gently pour it out in the cake tin without disturbing the pineapple slices.
Bake for 50 minutes or until the centre is set and toothpick inserted comes out clean.
Don’t worry if some moist crumbs comes out with the toothpick, but make sure that its not batter.
Remove the cake tin from the oven and allow it to cool for atleast 30 minutes before inverting.
*I measured the sugar first and grinded it to fine powder.
*To make buttermilk at home, pour 1 tablespoon of vinegar in an empty 1/2 cup and then fill it with milk and let it rest for about 5 minutes.