Eggless Pineapple Upside Down Cake

Ingredients For Eggless Pineapple Upside Down Cake:

For Garnish:
Pineapple slices 5-6
Cherries halved 10-12
Butter 2 tsp
Brown sugar 2 tbsp

For Cake:
Flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Oil 2 tbsp
Condensed milk 1 tin

Method:
In a pan, add the butter and the brown sugar and caramelize the sugar.
Heat the mixture while stirring. When it starts bubbling stop stirring and removes from the flame.
Spread in a greased baking tin.
Arrange the pineapple slices and cherries on the caramel.
Keep the tin aside.
For the batter sieve all the dry ingredients together.
In a bowl, whip together the condensed milk, oil and batter.
Add the essence and mix well now add the sieved dry mixture to the liquid little by little.
Whip to make a thick batter.
Pour it in the prepared tin over the garnish.
Bake at 180 degree C for about 35 minutes or till you see the top of the cake turn golden light brown in colour.
To check insert a tooth pick in the middle of the cake, it should come out clean.
Take out of the oven and let it cool for about 25 minutes the tin on a cooling rack.
Gently run a sharp knife around the edges twice to remove the cake.
Now, put a cake tray or a serving plate upside down on the cake tin.

Eggless Pineapple Upside Down Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.