WHOLE WHEAT AND EGGLESS PINEAPPLE UPSIDE DOWN CAKE

   “Another fresh year is here, another year to live!

To banish worry, doubt and fear, to love and laugh and give!

This bright New Year is given me, to live each day with zest,

To daily grow and try to be, my highest and my best!

I have the opportunity, once more to right some wrongs,

To pray for peace, to plant a tree, and sing more joyful songs!”

                                                                          - William Arthur Ward

Few episodes in the fag end of the year 2012 stirred our souls leaving us shocked and grieved. When there is so much turbulence and chaos in the external world how can there be peace inside…. after all we all are a part of this world and the world is a part of us. The world did not come to an end in 2012 and the New Year will definitely be a new beginning….. With hope in our hearts and a prayer on our lips let us welcome the New Year.

Yes! With a lot of enthusiasm and hope, we welcomed the New Year. And a WHOLE WHEAT EGGLESS PINEAPPLE UPSIDE DOWN CAKE was made for the occasion.

Ingredients

• 1 cup whole wheat flour (atta)
• ½ tin (about 200 ml) condensed milk
• 60 Gms butter (about ¾ stick)
• ½ cup and 3 tablespoons milk
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 4 tablespoons sugar (for preparing caramel)
• Tinned pineapple slices
• Tinned cherries (I used dried cranberries)
• About 10 almonds soaked, skin removed and halved
• 5 drops of pineapple essence

Instructions

First, prepare the tin. Grease one 7-inch cake tin. Arrange pineapple slice, almonds and cherries as shown in the picture.

Prepare the caramel by heating sugar in a heavy bottom wok. Tilt the wok from side to side till sugar melts and turns golden. Pour evenly on the prepared tin covering the base completely.

Beat butter and condensed milk. Add essence.

Sieve together whole wheat flour, baking powder and baking soda. Add half of the flour to condensed milk butter mixture. Add half the quantity of milk and mix till smooth. Add remaining flour and milk and mix well. Pour the batter in the prepared tin.

Bake in a pre heated oven at 150 degrees C for 40 minutes. The top should turn golden brown and the tester should come out clean.

Invert the cake on the rack to cool.

My notes: I first made this cake with all-purpose flour.

There will be a slight change in the recipe. When using all-purpose flour, take 1 and ¼ cups all purpose flour. Quantity of milk will be ½ cup only. Rest of the ingredients will be the same.