Caramel upside down pineapple cake: moist and fluffy!

This delicious pineapple upside down cake is beyond easy and it plops out of the pan fully decorated!

INGREDIENTS

For the caramel:

½ cup butter;

¾ cup brown sugar.

For the cake:

1 cup flour;

½ cup sugar;

1 tsp baking powder;

a pinch of salt;

4 egg yolks;

¼ cup hot water;

¼ cup vegetable oil;

4 egg whites;

½ cup sugar;

½ tsp vinegar.

For the decoration:

pineapple, canned cherries.

METHOD

Slice pineapple rings in half leaving one piece whole.

Layer pineapple rings on the bottom of the cake pan and put cherries in the middle as shown in the video.

Make simple caramel by cooking butter and sugar over medium heat until sugar crystals melt.

Pour the caramel over fruit layer. For the batter whisk dry ingredients first: flour,salt and baking powder.

Separately whisk egg yolks with sugar, hot water and oil.

Whisk egg whites with a pinch of salt and some vinegar until stiff peaks form.

Combine dry ingredients with beaten yolks until smooth batter forms.

Fold whipped egg whites in.  Pour the batter over the decorative layer and steam the cake in a steamer for 30-40 minutes (make sure to wrap the lid in kitchen towel to prevent water dripping into the batter).

Leave to cool down and flip to remover from the pan.

Serve and enjoy!