Recipe contributed by: Tanaz Daruwalla Medhora
This is a version of my mom’s pineapple upside down cake. I still remember her making this in the portable oven she had. She would put her old type written cook book propped against the wall as she measured out the sugar and sifted the flour. Over the years, this book was stuffed to the brim with other recipes she had torn out from newspapers and scribbled all over with her notes to make each recipe better. She has passed on her passion for cooking on to me and not only is this cake is a part of my childhood memories but this is the same way that I too scribble in my big recipe folder that I have.
After moving away from home, I look for ways to cook healthy and tasty for my family of four. I have tweaked a few details from my mom’s original recipe, including swapping maida for whole wheat flour, finely chopping some pineapple pieces in to the batter and adding cardamom powder to give it that signature Parsi warmth.
I like to serve this cake warm along with fresh pineapple slices and also some vanilla ice-cream on the side. This way I can convince my children to have the fresh fruit and I also know that the cake is good for them too so its okay for them to have another slice should they wish to.
Trust me, when you make this heirloom cake (that always reminds me of the 70s for some reason), you will want another slice too!
Upside Down Pineapple Cake
- 0.33333333333333 cup butter
- 0.33333333333333 cup sugar
- 1 tbsp brown sugar
- 1 large pineapple or 3 tins of pineapple chunks
- 2 cup wholewheat floor
- 2 tsp baking powder
- 2 eggs
- 1 tsp vanilla essence
- 1 tsp cardamom powder or more as per taste
- 0.5 tsp salt
- Preheat oven to 350 fahrenheit or 180 degrees celsius
- Cut pineapple into chunks (Keep aside a few slices for the batter).
- Melt 1 teaspoon butter in a non stick pan. Add 1 table spoon brown sugar and gently simmer over moderate heat. Add pineapple chunks and stir 4-5 minutes. Set aside.
- Sift together flour, cardamom, baking powder, and salt.
- Beat butter and eggs in a large bowl, then gradually add in the sugar.
- Add in vanilla and pineapple slices (very finely chopped or pureed - this adds to the sweetness and moistness of the cake).
- Mix in cardamom, baking powder and vanilla essence.
- Add the whole wheat flour slowly and fold gently until a smooth batter is formed.
- Grease a spring-form cake tin with either butter or oil spray.
- Arrange the pineapple topping at the bottom, making sure you cover every bit of space.
- Spoon the batter over this pineapple topping and spread evenly.
- ake cake in middle of oven until golden and a tester comes out clean, about 45-50 minutes.
- Let cake stand in for 5 minutes. Invert a plate over skillet and invert cake onto plate. Serve cake warm, either plain or with some good vanilla ice-cream.
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.