A Monsoon Romance Story between the Pineapple n the Cake; Pineapple Upside Down Cake n they did exist happily ever after until we ate it
Monsoon is a huge thing in India, the season of rain showers and almost the whole country it getting wet now, the greenery is at its bloom, the crops are finding their voice, the frogs are planning for the future, the peacocks are totally showing off, the drowned human being are looking for a dry shelter because the shower played a bit too much at some places, wild mushrooms are coming to life in several forests n they are the best, pineapples are popping out of the soil, the hilsa fish is finally meeting their destiny: getting steamed with coconut n mustard, the mature sugar-palm fruits are oozing out deep orange sap out of their rough n tough fibers-life is full of contrast I tell you, fritters are getting crispy in the hot oil in the evenings n sauces are being churned in blenders.
I love the sight of pineapples all arranged in rows after rows in the local market as the monsoon comes, I totally love their flavor…there is something about pineapples that makes me salivate. As you cut across a pineapple- the sharp knife goes through the soft flesh of the pineapple, the tough exterior gives off as you slice them off one by one, the fresh juice oozes out n the aroma hits you- this whole experience is satisfying n provocative.
This cake is decadent; it looks totally impressive, tastes even better and truly very satisfying. The first time I baked this humble cake I fell in love with it, the cake is soft n moist like a dream, the pineapple slices all dark, full of depth n caramelized with the sugar n the butter and the soft cake sits on that absolutely delicious pineapple layer .
First the butter n sugar are taken to a dark caramel color n poured in the cake tin, the fresh pineapple pieces sit on that, then the cake batter goes on top of that, as the cake bakes, moisture from the pineapple penetrates through the cake batter upwards making it rise n keeping it moist, the same moisture from the pineapple doesn’t let itself burn in the caramel, the baking powder also helps in giving the cake the lift n lightness. Finally when the cake is done and you flip it over, the mere sight of it makes you smile and the air in the room gets heavy n hungry with the dissolving aroma.
The first time I made this cake when I was watching the video of Stephanie Jaworski on her site joyofbaking.com, it is a wonderful video n there was a fresh pineapple on my lunch table and I thought I will give it a try, and in that evening I was holding the beautiful cake in my hands n everyone in my home were happy. I really like her recipe, so give her a watch if you want. In my recipe I have not used the cream of tartar and I have also omitted the cherries, also I have used more butter in the cake batter, the amount is not a big number but it certainly makes a slight difference. So I know by now you are getting impatient for the recipe, so let’s bake this damn good cake and trust me it will be a staple cake in your house.
For The Recipe: You will need
Pre-heat your oven to 180 C/350 F, butter an 8 inch cake tin.
There you are! What do you see as you just lift the pan off! isn’t that just amazing and I know there is a smile all over your face, share this view with everyone at home before you cut the first slice and when you do you will fall in love with this cake again. This cake needs nothing else but you. Bon appétit.