Eggless Pineapple Upside down cake

A very moist cake without eggs! Try this simple cake which is very easy to make.

Preparation time: 15 minutes
Cooking time: 45 mins
Serves 6-8 persons

Ingredients:

For the cake:

2 cups All purpose flour
1 cup sugar
1 heaping tea spoon baking soda
t table spoon white vinegar or apple cider vinegar
1 tea spoon vanilla essence
1 tea spoon lemon rind (grated)
1 cup plain yogurt
7 slices pineapple (canned)
½ cup the canned pineapple juice
½ cup unsalted butter, melted
7 glazed cherries
Pinch of salt

Caramel:

½ cup sugar
1/3 cup water
1 tea spoon lemon juice
1 tea spoon cardamom powder (optional)

1. Preheat oven to 350 F,
2. Grease a round baking pan with butter.
3. Sieve together flour and salt very well until everything is mixed together
4. Mix the flour mixture and sugar in a large mixing bowl
5. Add melted butter, pineapple juice, yogurt and vanilla essence and mix well
6. Mix vinegar and baking soda until frizzy. When it is ready to bake, add this to the cake batter, fold itand immediately bake the cake.Do not beat the batter after adding the vinegar and baking soda mixture.
(If the frizz settles, then the cake may not rise)

For the caramel:
1. Add the sugar and water in a sauce pan and heat until bubbly
2. After the sugar is dissolved completely and golden colour is reached, add the lemon juice to get a deep brown colour. (Take care not to burn the sugar; because at this point it will burn quickly)
3. Add the cardamom powder and remove from heat.

To proceed:
1. Arrange the pineapple slices in the baking pan.
2. Add the glazed cherries in the centre of the pineapple slice
3. Pour the caramel on the pineapples evenly
4. Pour the cake batter evenly over the pineapple
5. Lightly tap the pan so that the batter spreads well in the pan
6. Bake for 45 mins or until a skewer inserted in the middle of the pan comes out clean
7. Allow the cake to rest a few minutes and then turn the baking pan upside down over a clean plate. Lightly tap the pan so that the cake falls gently onto the plate.
8. This cake is very moist, and can be served either hot or cold as is or with a dollop of whipped cream.

Variation: Instead of regular sugar, use half the quantity of splenda granular sugar for a low calorie cake.
2. For a deep brown colour, use dark brown sugar instead of regular white sugar for the caramel.