Saturday, March 14, 2009

Fresh Pineapple Upside Down Cake

It's easy to find fresh pineapple on island. The hard part about this recipe is finding something appropriate to bake it in. Luckily I had a skillet with a metal handle that acts like a pie plate when necessary...

Slice the top and bottom from the fresh pineapple. Slice down the sides to the fruit below. Cut in rounds avoiding the hard centers. Slice the fruit in small junks. (Feed the hard centers to the chickens and agudis!)

Coat the bottom and sides of a medium sized skillet with a little butter.
Now add:
1/2 stick butter with
2/3 cup raw brown sugar less 2 TBS (I find 2/3 cup is just a bit too sweet for my taste buds.
and melt together over low flame.

After they have melted together, turn off the heat and
Add enough pineapple junks to cover the bottom tightly

Now make the cake:

In a food processor add:
1 stick of soft butter
2/3 cup of raw brown sugar less 2 TBS (a full 2/3 cup is still too sweet)
Process until creamy

Next add 2 large eggs and process until creamy again
Add 1/2 tsp pure vanilla extract and
Just under 3/4 cup of Vanilla Silk Soy Milk
Blend again until creamy

Add to the creamed mixture:
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
Process for a second

Now add 1 TBS at a time:
1-1/2 cups of flour until all is blended together.

Use a rubber scraper to scrape the sides of the bowl and blend for another second to mix.

Pour the batter over the pineapple mixture, making sure it covers the whole mixture.

Bake at 350 degrees for about 40 minutes until a toothpick comes out clean in the center.

Cool for a few minutes. Put a plate over the top of the skillet and turn it upside down so the pineapples are now on the top. Perfect!

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