I absolutely love baking. So for my brother-in-law’s 43rd birthday, we decided to bake his favorite cake. His mother who had come to visit does not eat eggs so I thought of making an egg free version that she would be able to enjoy as well. Though I had a few doubts, it came out perfectly. I made the caramel with brown sugar to offset the sweetness of the pineapples with a little depth. It came out perfectly scrumptious and I do not think it will last more than a day.

Ingredients:

Caramelized Topping:

Pineapple Slices – 1 can (preserved in pineapple juice)
Maraschino Cherries – 13 or more without stems
Brown Sugar – 3 Tbsp
Butter- 2 Tbsp
Water – 2 Tbsp

Cake Batter:

Sweetened Condensed Milk – 14oz Can
All Purpose Flour – 1 Cup
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Salt – 1/2 tsp
Pineapple Juice – 100 ml (reserved from the can)
Whole Milk – 100 ml
Butter – 6 Tbsp melted
Chopped Pineapple Pieces – 1/2 cup

Method:

Preheat the oven to 350°F. Grease a round 9″ cake tin. In a pan, melt 2 Tbsp of butter. Add the brown sugar and water. Cook on medium heat till the mixture caramelizes to a deep brown sauce. Pour this into the greased tin and coat the bottom evenly. Add pineapple slices and fill the gaps with maraschino cherries. In a mixing bowl, beat the melted butter and condensed milk. Add pineapple juice and whole milk. Sift in the flour, baking powder, baking soda and salt. Whisk it in to avoid lumps. Add the chopped pineapple pieces and fold in. Pour this mixture onto the lined tin. Bake for 45 mins. Let the cake cool for 10 mins before inverting onto a serving stand. Serve with a scoop of vanilla ice-cream.

Note:

• Do not let the cake cool for more than 10 mins before inverting. The caramel coating will harden. Cool the inverted cake for another 20 mins before slicing.
• Test the if the cake is done by using a toothpick in the middle.
• If tinned pineapples are not available, use fresh pineapples and pineapple juice.
• Substitute brown sugar with white sugar to get a lighter topping.
• This cake can also be make with apples, apricots, peaches or oranges. Substitute the corresponding fruit juice.
• This cake is best served slightly warm with a scoop of plain vanilla ice cream.