In my latest experiments to try something fancier than regular cakes i tried an upturn cake.. basically it is a cake which is baked with a fruit base and is turned upside down to show the glazed fruit slices at the bottom..
The process though seems dificult is actually quite simple.. all you need to take care is line the bottom of cake tin with aluminium foil. in case you can use spring foam like me then great if not then use a big piece of foil. one that covers sides as well. So you can just take out foil and turn the cake on a plate.
you need
For Pinapple/ Apple base
5-6 slices of pinapple/ apple
3/4 cup sugar
4 tbsp butter
2tbsp water
cherries for garnish
For the CAKE
1 1/4 cup flour
3/4 cup sugar
6 tablespoons butter
2 eggs
1/3 cup sour cream ( mix thick curd and dahi in equal parts)
Vanilla essence
1/2 tsp baking powder
METHODButter an 8 inch cake tin well and line it with alluminium foil. butter the foil as well.
Preheat oven to 180 deg centi.
In a saucepan simmer butter sugar and water for the caramel to be used in base.When the sugar bubbles and turns amber ( slightly brown) pour it in the cake tin.
Arrange fruit slices in the bottom and decorate with cherries.
In a seperate bowl cream sugar and butter for cake.Mix eggs and whisk till fluffy.
Add flour, baking powder, vanilla essence and sour cream. 
The batter would be slightly thick. Pour it in the cake tin and smoothen.
Bake it in the oven at 180 deg for 30 min approx or till needle comes out clean.
Cool the cake in the tin for 10-15 min.
Once cooled enuf turn it on a plate slowly. remove the foil and voila .. The bottom looks delicious with rings of fruit..
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