UP­SIDE DOWN PINEAP­PLE CAKE

Hindustan Times (Patna) - Live - - Lifestyle -

Pre-heat your oven to 180 ° C. Grease the pan with but­ter and sprin­kle brown su­gar evenly in the base. Ar­range the fruit in an even layer on top of the su­gar.

In a medium bowl, whisk 2 cups of flour, 4 tea­spoons of bak­ing pow­der and lemon zest.

In a large bowl, us­ing an elec­tric mixer, beat 1/2 cup of oil and 3/4 cup white gran­u­lated su­gar un­til light and fluffy. With mixer on low, beat in the yo­gurt.

Add the flour mix­ture to the wet in­gre­di­ents al­ter­nat­ing with 3/4 cup milk/ but­ter­milk, start­ing and end­ing with flour mix­ture. Beat un­til smooth.

Care­fully pour the bat­ter over the ar­ranged fruit and bake at 180 ° C for 30-40 min­utes un­til the top is golden-brown.

Let the cake rest in the tin for 10-15 min­utes be­fore tak­ing it out. Recipe by Shivesh Bha­tia from Bake With Shivesh

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