Little Caramel Pineapple Upside-down Cake made with the famous recipe Mrs Ng SK's Butter Cake

Can I ask? What does the word, delicious mean to you?

According to Google search, delicious means highly pleasant to the taste.

According to the pineapple-loving part of my brain, delicious means Pineapple + Butter!!! LOL! Hence, this is why I'm obsessed with the art of baking pineapple tarts at here, here, here and here.

Today, my pineapple-loving brain has derived a new delicious equation and it is...

Delicious = Caramel + Pineapple + Mrs Ng SK's Butter Cake!!!

Little Caramel Pinepple Upside-down Cakes made with Mrs Ng SK's Butter Cake

Mrs Ng SK's butter cake? For those who don't know, it is a popular Asian butter cake recipe originated from my blogging friend, Wendy from Table for 2 or more.

According to what I have seen and heard, I can safely say that everyone (really!) in my blogging circle who has baked this famous recipe love love love this cake! So far, I have not heard anyone complains about this recipe... Have you?

Why didn't I bake this cake? Am I scare of the butter content or calories in this cake? Eeeerrrr... awkward silence? Yeah... I can't deny what this youtube video says... It is so true that Mrs Ng SK's butter cake is super unhealthy but super delicious.

Besides baking the recipe as it is, some of my blogging friends (including Cheryl, Baking Tai Tai and Jess from Bakericious) had baked this recipe with a few interesting variations such as baking it as a marble, chocolate or matcha cake. For the pineapple-loving me, I'm baking this cake with caramel and pineapple... so yum! For my tummy, thighs and bum, I'm baking this cake a little friendlier by baking it into slightly little portion-sizes... so nice!

First, cook brown sugar and butter until mixture is smooth and pulls away from the side of the pan.

Fill the cupcake pan with these. Set aside.

Beat egg whites and sugar into stiff peaks.

You can use a wooden spoon or another electric mixer to do this.

Combine both egg yolk and egg white mixtures.

Allow the cakes to rest for about 5 mins but not too long as the caramel can get stuck onto the pan!

Wow! Look at these!
Little Mrs Ng SK's butter cakes drenched with caramel sauce and topped with caramelised pineapple.
My pineapple-loving brain is loving these!!!

Can't have enough pineapple?

Yeah... My pineapple-loving brain is telling me that I have to enjoy these pineapple upside down cakes with increasing sunshine outside my kitchen. To do that, I'm serving my cakes with these Davis and Waddell’s latest Tropicana outdoor serving ware. See these... These serving ware look really fun and cheerful with their pineapple and watermelon prints.

Davis and Waddell’s Tropicana outdoor serving ware

These products were designed in-house in Davis and Waddell’s Melbourne studio. Unlike some cheap-looking-and-feeling plastic outdoor serving ware, these reusable and dishwasher safe products are made with 35% of eco-friendly bamboo fiber and melamine and look really cool and sturdy with a feel-good touch... but please do not use them to cook any food in the microwave.

Hello sunny days! So happy that we are getting a few 20°C days this weekend!
So it's time to enjoy these lemonades...

... with these little caramel pineapple upside down butter cakes.

Confirmed!
caramel + pineapple + Mrs Ng SK's butter cake = delicious!!!

Hey! I remember this!!! ... after I nom nom nom these cakes.

Being buttery yet fluffy with sugary-buttery-crusty top, this butter cake tastes like Magnolia Bakery's Vanilla Cupcakes that I have baked before!

I got excited and had a closer look at both recipes and saw that the ingredients used are actually quite same but Mrs Ng's recipe contains less than half the amount of flour and sugar and also a quarter of the milk added. Although the making Magnolia Bakery's Vanilla Cupcakes doesn't require any separation of eggs, the taste and texture of both cakes are interestingly kind of the same!

Being fluffy, I like to further describing this butter cake being very different from the marble butter cake and Nigella's my mother-in-law madeira cake that I have baked before. It is a nice butter cake but not traditionally compact with tender crumbs kind.

Here's the recipe that I have mostly adapted from Bon Appetit and Table for 2 or more

Make 8 standard 1/3 cup-cupcake sized cakes (with some leftover batter to make 1 cake with no topping)

For the caramel:
vegetable oil spray

50g (1/4 cup) dark brown sugar

30g (2 tbsp) unsalted butter, cut into 1-inch pieces

For the cake:

2 large eggs, separated
100g caster sugar, divided into 25g and 75g
125g unsalted butter, softened but too soft like melting
100g self raising cake flour, sifted.
a pinch of salt
30ml (2 tbsp) milk, at room temperature
1/2 tsp vanilla paste or vanilla extract

For the topping:
8 pineapple rings (unsweetened, from one 425g can in pineapple juice)
8 cherries, fresh or frozen (no need to thaw), pitted

Preheat oven to 325°F or 170°C. Coat the cups of a 12-holes cupcake pan generously with oil spray. Set aside.

Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until sugar is completely dissolved and mixture pulls away from sides of pan, about 3 mins.

Spoon an equal amount of caramel into each cup of the greased pan. Let cool completely before proceeding (caramel will harden). Place one pineapple ring and also one cherry in the middle of the ring in the bottom of each cup and on top of the caramel. If the pineapple ring is too large, trim its rim to fit so that it can sit in the bottom of each cup properly. Set aside.

Using an electric mixer with a whisk attachment, beat egg whites gradually with medium speed and gradually for about 3-4 mins or until it forms soft peaks. Increase beating speed to medium high. While beating, add 50g sugar gradually and beat until mixture forms stiff peaks. Set aside.

Using an electric mixer with a paddle attachment or a wooden spoon, cream butter and 150g sugar until pale and fluffy. Beat in vanilla and the egg yolks until fully combined.

Combine cake flour and salt. Sift in half of the flour mixture into the butter mixture and fold or mix with low speed until well combined. Mix 1 tbsp of milk and continue to mix the remaining sifted flour mixture and milk.

Divide the egg white mixture into 2-3 batches. Using a spatula or a hand whisk, fold in one batch of the egg whites mixture into the butter mixture very gently until well combined. Repeat the same to fold in the remaining batches of egg white mixture.

Pour an equal amount of cake batter into each cup to the level that the pineapple rings are well covered. Use a spatula to level the batter.

Bake for 20 mins or until skewer inserted into the middle of a cake comes out clean. Allow the cake to rest slightly for about 10 mins and remove the cake from the pans onto a wire rack to allow to cool completely.

Serve. Enjoy them while they are slightly warm or even at room temperature. Both are equally sticky, fluffy and lovely.

Happy Baking

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This post is linked to Food on Friday at Carole's Chatter.