Eggless Pineapple Upside Down Cake

Pineapple upside down cake was on my list for a long time. I have been buying pineapples with the idea of cake in mind. But it eventually ended up in juice or jam. Recently, Sowmya of Creative Sage posted one. That brought the idea to the front again. during the weekend veggie shopping, I got one ripe pineapple. Decided to bake it on Sunday. But we had other plans. I thought this time too I should give the cake a miss. But somehow managed to bake it on Monday evening. I had bookmarked a recipe from JoyofBaking. I made it eggless with the use of flaxseeds powder and with slight changes in the ingredients. I got a moist cake

and was very happy with the result. The cake recipe can be made with variations to make different flavors. It had a perfect texture and not very dense in spite of using some whole wheat flour. It remained moist the next day too and has soaked in the flavors better.

Topping

Butter - 2 tblspn

Powdered Jaggery - 1/2 cup

Fresh pineapple slices - 7 nos


For the cake

All purpose flour - 1 cup

Whole wheat flour (Atta) -1/2 cup

Baking powder - 2 tspn

Salt - 1/4 tspn

Butter - 1/2 cup

Vanilla essence - 1 tspn

Milk - 1/2 cup

Powdered flaxseeds - 2 tspn in 1 cup of water.



Topping

The original recipe asked for brown sugar which I didn't have. I was thinking of caramelizing white sugar instead of brown sugar. Then I remembered Sunita's recent dessert, where in she has used jaggery. I didn’t want jaggery to be overpowering so reduced to 1/2 cup in place of 3/4 cup of brown sugar as said in the recipe. Also used 2 tblspn less butter.

Add the grated jaggery and 2 tblspn of butter in a pan. Soon both will start melting and when it starts bubbling, remove. Transfer the melted jaggery and butter to the greased cake tin. I placed the slice pineapples on the syrup when warm.

Preparing the cake

Sift the dry ingredients together. Beat butter and sugar till light and fluffy. Mix the 2 tablespoons of flaxseeds in a cup of water. Add milk, flaxseed meal mixed with water and vanilla essence to the butter sugar mix. Slowly fold in the dry ingredients and mix it without any lumps, after each addition.

Bake in a preheated oven at 180 C for 50 minutes or till the top starts browning and the cake pulls from the sides. After removing from the oven, cool it for 10 minutes and invert it on a plate. With a scoop of ice-cream, the cake will make an exotic dessert.

Note: In place of fresh pineapple, canned slices can be used too.

The baking bug has caught on my sister too. After the recent Diwali purchase of a MW convection oven, she too is on a baking spree on weekends. I am delighted to see her first cake attempt turning successful, with my instructions over phone, inspite of the recipe on my blog.

My sister's first cake - Eggless Dates Cake

P.S. This is my 200th post. Thanks to all my fellow bloggers and readers for the inspiration and encouragement.