Pineapple Upside Down Cake (Eggless)

I have started baking after a long break. I often used to bake cakes for my children, but after my daughter got married and my son moved to U.S, I don't feel like baking anything just for the two of us....why? Perhaps baking, for me, is associated with kids only :). In fact I miss them so much that in their absence I rarely cook the things which they used to relish a lot. Last week my daughter came to stay with us for a week, so together we did a lot of cooking and baking and enjoyed a lot. I will be posting some of the cake and muffin recipes soon :)

          

 INGREDIENTS-

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