Baking up a storm

Hi, i'm back for my baking post! So basically, the boy came over on sunday and baked together with my mum and i. Haha remember when i touched down from the airport and he surprised me with a cake? My mum loves it so she asked him to come and teach her. If you don't remember, read that post here!

What you will need: (I'll include the recipe at the bottom of the post)

Pineapple juice

Pineapple essence (optional), vanilla flavouring and baking powder. 

All purpose flour 

Brown sugar

White sugar

And of course, a can of sliced pineapple!

Pour batter #1 into the cake tin and start lining up your pineapple rings (you can decorate it)

Put it aside to set it.

While waiting for it to set, start making batter #2

We bought 2 cans of sliced pineapples so we cut haf a can of it into chunks.

This is optional too but we like it have more pineapple flavour.

Mix batter #2 and chunks of pinapple.

Pour batter #2 over batter #1 and START BAKING for 30 mins or until golden brown :)

After about 40 mins, 

Since it's an upside down cake, obviously you have to make it upside down by inverting it. Haha i make no sense here but if you think carefully it does make some sense. 

The cake taste pretty awesome except for the fact that it's a little too sweet to both my mum's and mine liking but BLKW likes it that way. It is too sweet because the pineapples were soaked in the sweet syrup and we didn't rinse it or do anything to it. I believe it's the pineapples because we didn't add more sugar. 

Ingredients

• 3/4 cup butter
• 3/4 cup packed dark brown sugar
• 3/4 cup unsweetened pineapple juice
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 fresh pineapple can

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.
3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
4. Stir together the flour, salt, white sugar, and baking powder.
5. Separate the eggs. Beat the whites until stiff but not dry.
6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
7. Bake at 400 degrees F (205 degrees C) for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Oh and one thing for sure, you might want to use something to absorb the syrup from the pineapples because the cake might turn out to be a little watery by the side but you can just pour it away.

Go and try then tell me how does your pineapple upside down cake taste like okay! :)

PS/ I was so excited to bake that i forgot to take photos of some ingredients. I also forgot to google the pictures of eggs, butter and salt. Haha just follow the recipe that i've given and you won't go wrong :)