Here is an interesting fact about pineapple upside-down cakes. Back in history, people use to bake this cake on an open fire, in cast-iron skillets which had legs on the base.
I would have shared a picture with you, but can’t pick up any image from google and post it on my blog due to copyright issues. You should search it on google and see for yourself this fascinating ancient gem. Type Antique cast-iron spider skillet. Such skillets with legs were called spider skillets and the cakes baked in them were called spider cakes.
They would line the bottom of the spider skillet with naturally sweet fruit and pour the batter on top. This pan also had a handle, so when the cake is ready, the pan was flipped over, flashing and flaunting the gorgeous pattern of caramelised fruit on the top.
Then the ovens came into existence, bringing in many more changes. Obviously, we are not referring to the ditto old recipes, but the core and origin have inspired us to create such classic treats.
This recipe is one of my favourites. It is never failed me, and every time the cake turns very soft and moist. My go-to recipe and I do combine it with many other fruits.
If you are looking for an eggless version of this cake, I have two options for you.
One is to stick to the same recipe and replace the egg with flax seeds or use a commercial egg replacer.
This one product is good, I have used it many times and it gives fantastic results.
For flax seed replacement -The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg.
You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder and then you simply add it to the water, stir once and let it rest for 5 minutes. It will become gelatinous and you can use this to replace the egg in the cake batter.
The second idea is – you follow the recipe till the pineapple is assembled in the ramekins. For the cake batter use this recipe, skipping the mango essence. Think of this mango cake recipe as a basic vanilla sponge. Trust me it will turn out good and you will love it.
I use these ramekins at home every time, I have single-serve desserts or single-serve savoury dishes. These are my favourites.
I have used canned pineapple, make sure to pat dry all the slices before placing them in the ramekins.
Or they will moist/damp the cake base making it soggy.
Use soften (room temperature) butter, so it is easy to whisk.
Add eggs one at a time and whisk well.
Use a good vanilla extract for baking.
Don’t forget to preheat the oven. And if you are looking for a good oven for family use, this is a good product.
Pineapple Upside Down Mini Cake
- Mixing bowls
- 15 gm melted butter
- 1/8th cup brown sugar https://amzn.to/3niFrAG
- 6 slices canned pineapple slices https://amzn.to/3wSMFhT
- 100 gm butter
- 80 gm sugar https://amzn.to/3orJcmQ
- 2 whole eggs (room temperature)
- 1/2 tsp vanilla extract https://amzn.to/3HnD2wG
- 1 cup cake flour – click (how to make cake flour at home) https://youtu.be/pdvhgWZWr3c
- 1/2 tsp baking powder https://amzn.to/3DlIddX
- 1/8th tsp baking soda https://amzn.to/3qHdCUJ
- 1/8th tsp salt
- 2 tbsp milk
- 6 candy cherries to decorate https://amzn.to/3cgEVgf
- Firstly melt 15 gm of butter and add a little to every six ramekins. Hold the ramekin in hand and roll the melted butter by rotating the ramekin. Make sure it coats the walls of the ramekins very well. Now sprinkle some brown sugar in each ramekin. For reference see the video.
- Now pat dry the slices of canned pineapple and place them in the ramekins. Set this aside and prepare the cake batter.
- To prepare the batter to whisk the softened butter using a wire whisk. Then add the sugar and whisk again. This process is called creaming. Cream the butter and sugar together till pale and creamy.
- Add eggs one at a time, whisking after every addition. Add in the vanilla extract. For the dry ingredients, sift together cake flour, baking powder, baking soda, salt. Add these to the creamed butter and sugar mix.
- Now use a rubber spatula to combine wet and dry ingredients. Add in 2 tbsp of milk and fold the batter.
- Spoon the batter in the prepared ramekins. Bake in a preheated oven for 25 minutes at 180*C. https://amzn.to/3qGsWRD
- Once the cakes are done place them on a wire rack to cool. Use an offset spatula to remove the cakes from the ramekins. Run the spatula on the walls and gently flip the cake on a plate. Use a glazed cherry to decorate the cake.
- Enjoy the cake and you. Can also serve it with a scoop of vanilla ice cream.