#NovemberRoad - Pineapple Upside Down Cake

“Healing doesn't mean the damage never existed. It means the damage no longer controls your life”― Akshay Dubey

I think I was in love with this cake until I had Pineapple upside down cake out of the oven and the aroma was all over my kitchen and home.

These days Pineapples are all over Pune. There are cart full of the ripest ones available in every lane and corner. Its a family favorite fruit (which is very rare) and I had to shoo away various attempts to steal slices every few minutes. I knew any further delay to this cake and I will have to make another run to the market for the fruit alone. That was motivation enough to get this cake off my list. 

The recipe procedure sounds complex, but its hardly any. The only tip I would give here is to make sure that you read the full recipe before starting and line everything in the right order, It will be a breeze to get this beautiful super soft and moist cake out of the oven. Did I say its quickly turning as my favorite...

Recipe follows:    

The recipe was sourced from Joy Of Baking

P.S. For NovemberRoad Project, all the recipes will be displayed as a link. I will not be writing about them until I make any changes to the same. Thanks.

Vanilla Pineapple Cake

If anything can prove that simple recipes are the most difficult ones to prepare. Pineapple cake is one of them.

My dear husband for one, loves this cake and his logic to test a new bakery is to taste their pineapple pastry. If its good, then its worth trying something else. If not, anybody can make a chocolate cake!

So yeah, I had some big shoes to fill in because he never fails to remind me on that moist and soft pineapple pastry he had in Ooty or that super creamy and moist pineapple cake he had at his friends Birthday.

This summer has been grueling. In this summer heat, I was expecting too much from my fresh cream. Yes I blame it all on weather! 

If it wasn't for Martha Stewart's whipped frosting, well I was in no mood to write another disaster.
I still blame everything on this weather. And this also proved my theory 'Easiest recipes are the most difficult ones to recreate'.

So I did not pass my test but hey! this was my first try. And I'm sure you will be reading more of Pineapple cake recipes on this blog.

For one this has become a challenge now! I have to surpass Virtue Bake's Pineapple pastry.
And I want to win over the worst Pineapple cake critic.

The recipe was Adapted from Land O' Lakes


Recipe follows:

For the Cake:


3 Cup All Purpose Flour
2 Tbsp Baking Powder
1 1/2 Stick Unsalted Butter
1 Tsp Salt
4 Large Egg
2 Egg Yolk
1 Cup Granulated White Sugar
2 Tsp Pure Vanilla Extract
1 Cup Milk

For the Frosting: 

3 Egg Whites
1/3 Cup Water
A pinch Salt
1/2 Cup Sugar
1/2 Tsp Vanilla

Additional:
Pineapple Can

Procedure:

Preheat oven to 350 Degree F (180 degree C). Grease and line two 8 - inch cake pans.

In a small bowl, whisk the flour, baking powder and salt.

In a large bowl beat Butter on medium speed until soft and creamy. Add Sugar and beat for another 2 minutes until incorporated.
Then add Eggs one by one. Scrape down the sides, add yolk and vanilla beating for few more minutes.

Putting speed on low add half of the dry ingredients to the batter. Scraping down the sides add milk and then the rest of the dry ingredients until well incorporated.  

Divide the batter evenly into prepared pan and Bake for about 25 - 35 minutes or until toothpick comes out clean.

Let the cakes cool at the room temperature.

For the Frosting: On a double boiler, Cook egg whites with sugar, salt and water stirring continuously until sugar is dissolved. 


Transfer to a large bowl and beat until it becomes glossy with stiff peaks. Add vanilla and beat until just combined. Do not over-beat. 

For assembling: Place one cake layer on the serving plate and soak it with pineapple juice following with pineapple pieces. Spread about 1/2 a cup of frosting on the layer. Repeat this process with the second layer too. Smear the rest of the frosting on the sides of the cake.  


Cover and refrigerate the cake. Leave out in room temperature for a while before serving.