Upside-down Pineapple Cake
Course
dessert
Servings
Prep Time
8
people
20
minutes
Cook Time
45
minutes
Servings
Prep Time
8
people
20
minutes
Cook Time
45
minutes
Ingredients
2
cups
kodu millet flour
2
tsp
baking powder(gluten free)
3/4
cup
brown sugar
2
eggs
1
tsp
vanilla extract
1/2
cup
oil
3/4
cup
almond milk
oil for tin
4
tbsp
brown sugar
8
pineapple slices
Instructions
Pre-heat the oven to 180C.
Grease the pan with oil and sprinkle the brown sugar evenly. Arrange the fruit in an even layer on top of the sugar.
In a medium bowl, whisk together flour and baking powder.
In another bowl, beat the oil and sugar for about 5 minutes. Beat in eggs, one at a time with the vanilla extract.
Gently fold the flour mixture into the wet ingredients alternating with milk. Beat until smooth. Don’t overbeat. •
Pour the batter over the arranged fruit and bake at 180C for 45 minutes until golden-brown or a toothpick inserted in the center comes out clean.
Let the cake rest for about 20 minutes before taking it out. Serve with ice-cream.
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