Cookin: Three Sister's Pineapple Upside Down Cake

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* Exported from MasterCook Mac *

 

Three Sister's Pineapple Upside Down Cake

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p39

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Vegan

 

Amount Measure Ingredient -- Preparation Method

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Topping:

4 tablespoons soy margarine

1/2 cup your favorite sweetener -- to 1 cup

4 slices fresh or canned pineapple -- to 5

1/2 cup whole pecans

Batter:

1/4 cup soy margarine

1/2 cup sweetener -- plus

2 tablespoons sweetener

1 egg

- or egg replacer

1 1/2 cups unbleached white or whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup evaporated milk -- mixed with

1/4 cup water

- or 1/2 up juice from canned pineapple

1/2 teaspoon vanilla

 

Also in Heart of the Home, Ann Jackson (1995)

 

Preheat the oven to 350F. Cream the margarine and the sweetener, then

add the egg. stir the dry ingredients together, and add alternately

to the creamed ingredients with the milk mixture or pineapple juice.

Stir in the vanilla. Pour the batter carefully over the fruit in the

skillet, and bake for about 45 minutes or until it tests done in the

middle.

 

Get a good, dependable potholder and the plate you're going to be

serving the cake on. use one of your best plates because after you

see how wonderful it looks,you'll wish you had. Run a knife around

the edge of the skillet to separate it from the cake. now, place the

dish directly on top of it, face down.Grip the handle of the skillet.

With one hand on the plate, flip the whole thing over in one big

motion. The skillet should come right off. Do this in front of

someone, and they will be wildly impressed. (If any part of the cake

does stick,just remove it with a spatula and fit it back where it

came from.)

 

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Per serving (excluding unknown items): 204 Calories; 17g Fat (75%

calories from fat); 2g Protein; 11g Carbohydrate; 39mg Cholesterol;

568mg Sodium

Food Exchanges: 3 1/2 Fat; 1/2 Other Carbohydrates

 

NOTES : I have used just about any kind of sweetener successfully in

this recipe -- honey, brown sugar, maple sugar, even molasses -- but

this is one of the few recipes where I use brown sugar mixed with

honey.

 

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