Wednesday, September 19, 2012

Mini Pineapple Upside Down Cakes.

I’ve been a little absent this week: for that, I apologize.  But there’s been some IRL-drama that has kept me from doing much of, well, anything.

Last week, I posted about my company’s 20th anniversary potluck.  Well… in a very tragic turn of events, our company president was killed in a single-engine plane crash this past weekend.  She was a vibrant, amazing, highly successful 46 year old woman who we all adored, so things have been really rough around here.

And I, being…well…ME… have been baking as a coping mechanism.  It seems to be far less destructive than booze or pills, and my coworkers and husband get to benefit as well, so it’s sort of a win-win.

These mini upside-down cakes have been on my Pinterest board for quite a while, and they seemed somewhat appropriate since our world is a little “upside down” at the moment.  They were also super easy.  And very delicious, and pretty comforting.  And visually pretty.  Just generally awesome.  And I just bought a new jumbo cupcake tin last week, so I wanted to test it out.

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For the Cake -

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup shredded coconut


For the Topping -

3 Tbsp light butter
1/2 cup brown sugar
1-can pineapple rings (NOTE: I used crushed pineapple instead, since I had an open can of it in my house, and I really liked the result.)
6-maraschino cherries



Step one, as always – heat your oven to 350F.

In a large mixing bowl, combined the egg, sugar, and pineapple juice.  Then slowly add your dry ingredients (I added about 1/8-1/4 cup at a time with the flour) and beat until well combined.

The original recipe called for using a small sauce pan to make your brown sugar syrup, but I was feeling a little lazy, so instead, I melted my butter in a pyrex measuring cup in the microwave (about 15 seconds), then added the brown sugar, mixed well, and nuked in the microwave for another 30-45 seconds.  If you don’t have a microwave, just melt the butter & brown sugar together in a small sauce pan on the stove & let simmer on low for 1 minute.

Spray your muffin tin with cooking spray (will make 6 jumbos, or about 8 regular size cupcakes), and then divide the brown sugar syrup between the tins (about 1.5-2 tbsp per cake).  Then place a cherry in the middle of each tin, and then add your pineapple. (With the crushed pineapple, a heaping tablespoon filled each cup.)

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Now pour your batter over top, dividing it equally between the cups.  Bake for 25 minutes for the jumbos, or about 20 minutes for the regular size cakes.

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Voila!  Looks like lil’ angel food cakes, huh?

Let cool for about 3 minutes, and loosen the edges by running a butter knife around the outside of each cake.  Then place a wire rack over the top of the pan, and invert onto the rack.  You might want to place a cookie sheet under the rack in case any of the syrup drips down.

Let cool for a bit, then serve!

feaux 086 The cake part tasted a bit like angel food.  It was delicious…and sort of appropriate. :)

R.I.P. Robin…we miss you very much.


Calories 331.4

  Total Fat 8.6 g

  Saturated Fat 4.6 g

  Polyunsaturated Fat 2.1 g

  Monounsaturated Fat 1.4 g

  Cholesterol 61.7 mg

  Sodium 295.3 mg

  Potassium 142.9 mg

  Total Carbohydrate 67.8 g

  Dietary Fiber 1.4 g

  Sugars 55.7 g

  Protein 4.2 g

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