Eggless Single Serving Upside Down Pineapple Cake
Simple and spongy Eggless Single Serving
Upside Down Pineapple Cake
prepared in cute mini ramekins.
eggless pineapple cake recipe, eggless upside down cake, Upside down Pineapple Cake
For the Caramel Layer
½ tbsp chopped into small chunks for each ramekin
1 tbsp heaped for each ramekin
each for one ramekin
each for one ramekin
For the cake
Flour based cooking spray or oil for greasing the ramekins
Prep – Work
Grease the ramekins and set aside.
If using canned fruits, drain the water and wash them once and set aside. If using fresh ones, chop them according to the ramekin size.
Cut the butter into small chunks. I rely on the butter stick cover for my measurements. I chopped ½ tbsp. For each mold and further cut them into small pieces.
Preparing the caramel
Preheat the oven to 350 degrees F.
Add 1 tbsp of cane sugar to each ramekin mold and spread evenly.
Then add the butter pieces and place them on a baking tray.
Bake them for about 10 minutes until the butter and sugar melts and forms the caramel like below.
Preparing the cake batter
While the caramel is getting cooked, made the cake batter.
Preheat the oven to 350 deg F.
Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
The mixture will be emulsified now. Add the vanilla extract and whisk again.
Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
Sieve the APF and corn starch to this wet mix and combine gently.
Make sure there aren't any lumps. Now the cake mix is ready.
Assembling the cake
After 10 minutes, remove the ramekins from the oven.
Carefully place the pineapple slice in the bottom and then put the cherry in the middle.
Now using a cookie scooper or ice cream scooper drop the batter slowly and evenly on all the ramekins. I used my 1 tbsp cookie scooper, and I poured 2 tbsps of batter in each ramekin.
Tap them once carefully and bake them in the preheated oven at 350 deg F for 25 to 30 minutes or until a toothpick when inserted in the middle comes out clean.
Inverting the Cake
After the cake is made, let it cool for 10 to 15 minutes.
Slowly run the knife around the ramekin edges and loosen the cake.
Invert it onto a plate and tap it and it should come out clean like below.
Let it chill again for 5 to 10 minutes before serving.
That’s it. Upside down pineapple cake is ready. Serve chilled.
The ramekins will be hot, so please handle them carefully while placing the fruit and inverting the cake.
1 tbsp of sugar is comparatively more for this measure. You can see the melted sugar flowing, but I like it that way. You can reduce it to half tbsp. Or increase it to as per your preference.
You can use fresh fruits and your favorite fruits of your choice.
Cooling the cake before inverting is vital and running the knife around the ramekin edges helps in the clean cake without any breaks.
I know there are lots of basic sponge cake recipe. You can use your favorite one.