Upside down Pineapple cake (NOT for pregnant women)

Delicious Upside down Pineapple cake

Ingredients

2 1/2 cups all-purpose flour (maida)
1 tablespoon baking powder
1 teaspoon salt
 1 and 1/2 cups granulated sugar - Pls make sure that its not more than this
1 stick unsalted butter, at room temperature
1/4 cup vegetable oil

2 large eggs
2 teaspoons vanilla extract (If you want)

1/2 cup brown sugar
1 20-ounce can sliced pineapple,  - tinned

Directions

Preheat the oven to 180/200 degrees. 

Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the oil, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.

 

ALWAYS MIX THE DRY INGREDIENTS FIRST

Melt the remaining 1/2 stick butter in a pan. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. 

Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

This recipe has been taken from Tarla Dalal and my good friend Ame Tayeng for the recipe and the picture