Farm fresh upside down pineapple cake without oven | self-reliant baking

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Ingredients
1x
topping:
30 gram ghee
¼ cup (25 gm) brown sugar
pineapple slices
for cake batter:
½ cup (125 ml) oil (I used coconut oil)
1 cup (210 gm) sugar
1 cup (255 ml) milk
1 tsp vinegar
2 cup (300 gm) all purpose flour
1 tsp baking powder
¼ tsp baking soda
pinch salt
@2:30 topping preparation
@3:40 wet ingredients preparation
@4:00 dry ingredients
@4:34 dutch oven + sand preheating
Instructions
caramel topping preparation:
firstly, in a pan take 2 tbsp butter and ¼ cup brown sugar.
cook on low flame until the sugar dissolves.
transfer the butter sugar mixture to butter paper lined cake pan. i have used cake pan of dia: 7 inch, height: 4 inch.
place slices of pineapple over the sugar mixture.
pineapple cake batter:
firstly, in a large bowl take ½ cup oil, 1 cup sugar, 1 cup milk and 1 tsp vinegar.
whisk and mix well making sure the sugar is dissolved completely.
now place a sieve and add 2 cup maida, 1 tsp baking powder, ¼ tsp baking soda and pinch salt.
sieve the flour
mix to a thick cake batter consistency without lumps.
transfer the cake batter to the prepared cake tin.
pat gently.
now bake in a preheated dutch oven on slow fire for 90 minutes.
bake until the toothpick inserted comes out clean.
cool completely and slowly unmould the cake peeling off the butter paper.
finally, enjoy pineapple upside down cake cutting into slices.
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Bro, I tried your pineapple cake with your measurements ,super outcome. Really soft and delicious. Thanks for sharing your recipe and experience.

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