Growing up, I remember baking three basic cakes again and again. Some of you might have guessed it, Vanilla sponge cake!! The moment we decide to get our hands into baking, mastering a sponge vanilla cake just hits us and we are all set to achieve it. Next comes the classic chocolate cake that undoubtedly becomes your favourite and your family’s too. Apart from these two classics that drove me and my siblings crazy was this humble pineapple upsidedown cake. This cake instantly became a hit among my friends too. The addition of pineapple rings to the basic vanilla cake transformed this cake to a next level of indulgence. Folks like me who wants to impress their guests with minimal preparation can easily get away with this pineapple upsidedown cake. You can count me on that.
This gorgeous cake has time and again seen many variations but making it upside down still makes it popular. Spreading few tablespoons of golden syrup at the bottom of the pan is something new to me but I remember sprinkling of sugar had that caramelised effect too. I also love the idea of popping a glazed cherry in the middle of rings, that just adds an extra oomph to the cake and definitely put a smile on anyone ‘s face.
I am sure this pineapple upsidedown cake adapted from an amazing book Tanya Bakes by Tanya Burr will be favourite one’s too. It’s really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.
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