Pineapple Upside Down Cake -Eggless

Pineapple cake with the topping of caramelized sugar and pineapple slices

I have started baking after a long break. I often used to bake cakes for my children, but now  they are grown up and started avoiding sugar and fat loaded goodies so I don't feel like baking anything just for the two of us....why? Perhaps baking, for me, is associated with kids only :). 
But this pineapple upside down cake is still there favorite so I try to make it on some special occasions.This pineapple cake is easy to make and assemble as its don't need any icing to decorate it and still looks tempting and taste awesome.I have added some finely chopped pineapple pieces in the batter but this is optional you can add or skip it according to your taste preference.
Be careful while caramelizing the sugar ,if you overdo it then it will burn and ruin the taste so give a nice golden colour and spread it in the pan,always prefer to use a nonstick pan to make this cake.
For more eggless bakes on my blog check- here

          

Prep time-10 min
Cooking time-45 min
Difficulty level-medium
Cuisine-International
Type-bake,dessert

 INGREDIENTS-

• Refined flour(maida)-250 gm
• Condensed milk -1 tin (400 ml)
• Butter - 125 gm
• Sugar - 6 tsp
• Pineapple slices - 10
• Club soda -    1 bottle
• Baking powder -1 tsp
• Baking soda - 1 tsp
• Salt  -a pinch of.
• Yellow food colour - 1/2 tsp
• Pineapple essence-  1/2 tsp
• Glazed or fresh cherry - 6

PROCEDURE-

1. Take sugar in a nonstick pan and caramelize it on medium flame (cook, stirring constantly with a wooden spoon,until sugar dissolves and turn into a golden brown syrup like honey).
2. Immediately remove from heat and pour in the baking dish to coat the base evenly.it may not cover the whole bottom now,but will melt and spread while cooking.
3. Now arrange pineapple slices over it,and put cherry or walnut pieces in between the pineapple slices.
4. Mix refined flour,salt, baking powder and baking soda and sieve twice.
5. Take a mixing bowl and add melted butter(on room temperature),essence, colour and condensed milk and mix well.
6. Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture (A)
7. Now add 2 tbls flour mixture in the mixture A,mix well
8. Now add 2 tbls of soda water and mix it and keep repeating this process(step7 and 8)i.e-add some flour mixture then add some soda water then flour ,then soda water ,dont add all together. keep repeating untill you finished the flour mixture.
9. Don't mix the full can of soda water.you need approx. half can of drinking soda
10. The mixture should be of dropping consistency (slightly thicker then the pakora batter)
11. Bake in a preheated oven at 170 degree C  for 40-45 minutes.Place the cake in the center rack with both rod on.
12. Check with a tooth pick insert it in the center, if cake is done perfectly then  it comes out clean .
13. When done,remove from the oven and cool off  for 10 minutes.
14. Run a sharp knife around the edges and then invert the cake onto your serving plate.
15. Don't allow the cake to be in the baking tin for more then 5-10 minutes,otherwise the caramel become hard again and the pineapple topping will stick to the pan .

Eggless Blueberry Muffins

Eggless Blueberry Muffins-Soft and moist eggless muffins

Summers are the best time to get fresh and delicious blueberries. I love their flavour in cakes and muffins so when I find a bag of fresh blueberries in my local store, the first thing that came to my mind was to make muffins. After going through a few different recipes on the net, I made these muffins and  loved the caramelized berries in the soft and moist muffins. You can adjust the quantity of blueberries between 1/2 a cup to 1 cup depending on how much you like them.

I love making muffins and cup cakes and already posted Orange cup cakes and beautiful and delicious Strawberry cup cakes recipes. But these blue berry muffins are now my new favorites.

Prep time - 15 minutes
Baking time - 35 minutes
Difficulty level - Easy
Cuisine - International
Type - Dessert, Breakfast

INGREDIENTS-

• Refined flour / Maida - 1cup +2 tbsp
• Fresh blueberries - 3/4 cup
• Corn flour - 3 tbsp
• Yogurt / Dahi - 1 cup
• Cooking oil - 1/2 cup
• Castor sugar / Pisi hui chini - 3/4 cup
• Vanilla essence - 1 tsp
• Lemon Zest / Kasa hua nimbu ka chilka - 1 tsp
• Baking Powder - 1 tsp
• Baking Soda - 1/2 tsp

PROCEDURE- 

1. Sieve flour in a big bowl.
2. Wash and wipe the  blueberries and dust(sprinkle) them with 1 tbsp of flour.
3. In a separate bowl add yogurt, castor sugar and mix well.
4. Now add baking soda and baking powder in the yogurt and mix.
5. Let the yogurt mixture rest for 3-4 minutes or till it froth.
6. Now add oil ,vanilla essence and lemon zest in the yogurt mixture and mix gently .
7. Now add the sieved  flour in the yogurt mix .(keep adding 1 tbsp flour at a time and keep mixing)
8. Now add the blue berries in the flour mix and stir gently.
9. Fill the prepared mixture in muffin cups till 3/4 level(don't fill it till the top ,as it need some space to rise while baking) 
10. Bake in a  preheated oven at 170 c for 35 minutes or till a tooth pick inserted come out clean.
11. Let it rest for 5 minutes in the oven.
12. Remove from the muffin cups and serve.