Pineapple Upside-Down Evap Milk Cake

Happy Valentines to all the bloggers around the globe. If you are turning 50 this year like me, then this is our comfort cake. Late at night when peri menopause kicks in, you got to get up and bake!!!

An upside-down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan, hence “upside-down”. Then, when removed from the oven, the upside-down preparation is de-panned onto a serving plate, thus righting it, and serving it right-side up. Usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples — butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted.Traditional upside-down preparations include the American pineapple upside-down cake, the French Tarte Tatin, and the Brazilian or Portuguese Bolo de ananas. ( Thanks to Wiki ) 

I have this craving for Pineapple Upside-Down Cake so bad. I am not feeling well for the past weeks and you know when you are sick, you wanted to eat something that will make you feel better...and that's what happened to me. I cant remember the last time I made this cake. Although its a personal favorite, I don't make this often simply because I am the only fan in our home. But it changed since yesterday night, my children has different reaction. Oh they love this cake ! Yes, Now I am not the only fan, there's three of us and the sad part is my craving not satisfied because the cake is finished at once. I will be baking again today!

With this cake, Im such a failure with its original batter- the combination of egg yolk mixture with the beaten egg white. I dont know why I cant get the right consistency and texture and it was so frustrating then. I found an option, I apply the same ingredients and procedure just like with my Evap Milk Soft Cheesy Bars ( without the cheese this time ) and it was great. 

Printable Recipe
Pineapple Upside-Down Evap Milk Cake

For the syrup:

1/2 cup butter
1 cup brown sugar
pineapple slices
cherries
cake pan of your choice, butter or spray with a non stick vegetable oil
Direction:
Place butter and sugar in a sauce pan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking without stirring until bubbles just start to appear around the outside edges of the mixture ( at this point, its caramelized ). Then remove from heat and pour into the prepared cake pan. Arrange the fresh pineapple and cherries according to your preference. Set aside and proceed to make your cake batter.
For the cake:

3 eggs

1/2 cup caster sugar

3/4 cup evaporated milk ( I use Milkmaid )

1/3 cup olive oil

1/3 cup sunflower oil

1 tsp vanilla

3 tbsp pineapple juice

1 1/2 cup self raising flour

1/2 tsp baking powder

1/2 tsp salt

Direction:

Sift flour, salt and baking powder. Set aside

Beat eggs and sugar for 7 to 8 minutes

Add milk, oil and vanilla.

Beat to low speed until smooth.
Add vanilla and pineapple juice

Add flour carefully mixing well until incorporated

Transfer to the baking pan with syrup.

Bake for 50 minutes at 350 degrees F or 180 degress C.

Rest for about 3 minutes then run a sharp knife around the edge of the pan.

Invert the cake onto your serving plate. Enjoy!

My heart of cake is broken but my tummy is full. If there's such thing as comfort food, then Pineapple Upside Down cake is my comfort cake.

You see that, the top is buttery and crusty.. this is such a comfort cake for anyone going 50 like me.. I bet you will agree with me. How come this pineapple is so good in a cake..yum!!!

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