Pineapple Upside-Down Cake
Pineapples, cut into big triangles or circles: 12-15 slices
Pineapples, chopped finely: 1 small cup
Flour: 100 gm
Caster sugar: 100 grams + 2 tbsp
Butter, at room temperature: 60 gm
Olive oil: 40 ml
Baking powder: 1.5 tsp
Baking soda: 1/2 tsp
Salt: a pinch
Eggs, at room temperature: 2
1. Preheat the oven to 200°C. Grease the base and sides of a round cake tin (springform or otherwise) and set it aside.
2. Sprinkle 2 tablespoons of caster sugar on the base. Arrange the pineapple slices on it without overlapping till the entire area is covered.
3. In a bowl sift the flour, baking powder and soda and salt and set aside.
4. Now in a mixer, cream butter, olive oil and sugar. Add the eggs one at a time and mix well.
5. Pour this mixture in a big bowl and add the flour mixture (1/3rd at a time) and fold in well till no lumps remain. Add the chopped pineapples along with their juice and fold them in as well.
6. Gently pour the batter on the pineapple slices already lining the base of your cake tin and spread out with the back of a spatula or tap it against the kitchen counter a couple of times to make the batter even.
7. Bake for 30-35 minutes or until a cake tester inserted in the middle of the cake comes out clean. Let the cake cool on wire rack for at least half an hour. This is important.
8. Before unmoulding, run a knife around the cake that'll help loosen it a bit. Turn your tin upside down on a plate and once you remove it, you have your deliciously golden Pineapple Upside-Down Cake smiling at you!