Home / eggless cakes / whole wheat pineapple upside down cake
12 February, 2014

whole wheat pineapple upside down cake

Comments : 14 Posted in : eggless cakes, snack on by : apsara Tags: , , , ,

 

I’ve wanted to try an upside down cake for a long time, they look so good in pictures! Well, two challenges had to be worked out:

1. To cut a fresh pineapple with a circular core (I did not want to use canned pineapple).

2. To make a good looking cake that would hold together when turned upside down.

I was in luck to find fresh cut pineapple in the store, so I went right ahead. It took a few attempts to make this. My house has been smelling of pineapples for a few days now!

I use raw turbinado sugar which is the least processed form of cane sugar and hence healthier. It has a subtle molasses flavor and lends a nice brown color to the cake.

I took some tips for making caramel here

Preparation time: 30 minutes to prep batter, 40 minutes to bake.

Ingredients:

for caramel:

raw sugar- 5 tbsp.

water- 1 1/2 tbsp.

dry:

Whole wheat pastry flour- 1 1/3 cup

raw sugar- 1/2 cup (can use white sugar)

baking powder- 1 tsp.

baking soda- 1 tsp.

salt- 1/2 tsp.

pineapple slices- a few + small chunks for batter

dried cranberries- for decoration

wet:

unsweetened applesauce- 1/2 cup

canola oil- 1/2 cup

yogurt- 1/4 cup

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Method:

1. Preheat oven to 350 °F. Line a 9″ round pan with parchment paper and arrange pineapple pieces with cranberries in the center.

2. Prepare caramel by heating on low, raw sugar and water till the sugar completely dissolves. Pour on top of the pineapples in the pan.

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3. Combine dry ingredients (flour, sugar, salt, baking powder and soda) in a bowl, add wet ingredients (applesauce, oil and yogurt). Stir in pineapple chunks. Pour in the pan.

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4. Bake for 40-45 minutes, till knife/toothpick inserted in the center comes out clean.

5. Insert a knife  gently between the baked cake and the pan to loosen the particles that have stuck to the sides. Allow to cool for an hour before turning upside down. Slowly remove parchment paper.

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14s COMMENTS

14 thoughts on : whole wheat pineapple upside down cake

    • February 12, 2014 at 4:40 pm

      thank you, Sonal!

  • Swetha R
    February 12, 2014 at 5:31 pm

    Looks great Apsara. Didn’t know yogurt can be one of the ingredients in cake. What is it added for? Will try this recipe for sure.

    • February 12, 2014 at 5:45 pm

      Thanks, Shweta. Yogurt is for acid, usually. It combines with baking soda, a base to produce CO2 to produce fluffiness.

      • Swetha R
        February 12, 2014 at 6:34 pm

        Got it – like how vinegar works in baking.

        • February 12, 2014 at 7:19 pm

          yes. I think there is also a role of the protein in curd, but not sure what.

  • February 12, 2014 at 9:39 pm

    So glad you made this whole wheat! And the pineapples look lovely.. like sunflowers actually! 🙂

    • February 12, 2014 at 10:01 pm

      thank you, Priya!

  • February 13, 2014 at 5:31 pm

    Pineapple Upside Down Cake is my all time favorite cake!!! This looks amazing! Celeste 🙂

    • February 13, 2014 at 5:37 pm

      thank you, Celeste!

  • February 13, 2014 at 9:10 pm

    I attempted a pineapple upside down cake which was a big fail…was too dense. Your cake looks tempting. Will try this!

    • February 13, 2014 at 9:15 pm

      sure, do let me know when you do. Thanks for visiting!

  • September 30, 2016 at 3:35 pm

    I always use this simple yet delicious recipe except instead of yogurt I use any dairy milk substitute mainly almond/soy, to make it vegan, and I’ve had wonderful results everytime!! As well as an extra can of pineapple chunks in the batter, makes it extra a+

    • apsara
      September 30, 2016 at 5:38 pm

      thank you, Alexx

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