Mini pineapple upside down cake
I cannot believe this is my second recipe that involved a dessert. I am not a baker. I don't know why, I just don't usually enjoy it. But here we are, another baked dish, and I am so happy about it too.
My friend Marylou got a hold of me, and asked if I could replicate a recipe, but make it McDougall friendly. Well, I had to pretty much re write the whole thing, but I am sure glad I did. Thank you Marylou for the great idea, and I hope you enjoy this one.
(this recipe will make 24 mini cakes or 2 eight inch cakes)
1 can of pineapple, chunks or rings (20 oz.)
1/2c aquafaba (the liquid from a can of chickpea's)
1/2c unsweetened applesauce
1 teaspoon vanilla
1/2c + 1 tablespoon turbinado sugar
1/2c + 1 tablespoon maple syrup
3/4c pineapple juice (from the can of pineapple, make sure to get pineapple in 100% juice)
1c almond milk (or any plant milk)
3 1/2c unbleached white flour
2 tsp. baking powder
1/2 tsp. salt (optional)
OK, first thing to do is turn the oven on to 350°.
Now, lets prepare the muffin tin/pan. If you have silicone, all the better. If not, it will work fine.
Pour 1 tablespoon turbinado sugar into a small bowl, also 1 tablespoon maple syrup. Now, with a small spoon, distribute the maple syrup and sugar onto the bottom of each tin. (see below)
Now, place your pineapple round or if you are chunks, place them on the bottom, on top of the sugar. (I did not use cherries, I don't like them, but if you want one, just place in the center)
Set pan aside.
In a mixing bowl (preferably a stand mixer, but can be made with a hand mixer too) combine all the wet ingredients, and with the whisk attachment, or regular beaters if you are using a hand mixer, mix on high for 5-7 minutes. It will be very frothy.
While it is mixing, combine the dry ingredients, and mix well with a spoon or whisk.
After the wet ingredients are frothy, start adding the dry, slowly, or you will wear it.
When it is all combined, mix on medium speed for 2 minutes, scraping down the sides from time to time. Then mix on high for 30 seconds.
Now, with a 1/4c measuring spoon, fill each muffin slot to 3/4 full. This recipe will make 24, so if you have two trays, all the better.
Place in hot oven, and bake for 22-25 minutes, or until golden brown, and a toothpick comes out clean. Now, mine had a few that made little volcanoes and made a hole through the middle. I didn't mind, it filled the whole inside with yummy goo.
When they are done, remove from oven, and with a small paring knife, cut around the edges to loosen. Then, place a cutting board over the top, and carefully, with mitts or oven pads, flip over. Tap each muffin cup with a wooden spoon, and carefully pull the tray off. If there are one or two that stick, loosen a little more and try again.
BE CAREFUL, THIS STUFF IS VERY HOT AND WILL BURN YOU.
If you are making the 8 inch cakes, distribute the syrup and sugar on the bottom of each pan, and place the pineapple evenly on top of it. Then fill each pan 3/4 full and bake for 28-30 minutes, or until golden brown.
Then, as above, invert onto a cutting board.
Let cool completely, and then store in an airtight container.
I hope this works out for you all as good as it did for me. :)