pineapple upside down cake

[Guest guest]

This cake is made with the shelf-stable silken tofu in a box.

Mori-Nu and Kikkoman sell it -- I think I've seen one other brand locally....

(?)

 

I have NOT tried this yet.

 

Tip: rinse the tofu well and let is lose some of it's box-odor before making up

the recipe.

 

 

* Exported from MasterCook *

 

Pineapple Upside Down Cake

 

Recipe By :Art of Tofu by Akasha Richmond

Serving Size : 6 Preparation Time :0:00

Categories : 2Try Desserts

Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup maple or light brown sugar

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/3 cup canola oil

3/4 cup maple syrup

2/3 cup Lite firm silken tofu (mori-nu) -- pureed

1/4 cup pineapple juice -- from can

1 teaspoon vanilla extract

2 tablespoons orange juice -- or lemon

1 teaspoon orange rind -- or lemon

10 ounces pineapple rings in juice -- save juice for above

 

1. Position a rack in the center of the oven and preheat to 350F. Coat the

baking pan or multiple-cakes tin with cooking spray. Sprinkle with maple or

light brown sugar.

 

2. In a large bowl, sift together flour, baking powder, baking soda and salt.

 

3. In another bowl, whisk together oil, maple syrup, tofu, pineapple juice,

vanilla, orange juice and rind. Pour wet ingredients into dry ingredients and

mix lightly with a wire whisk. Don't over mix or batter will be heavy.

 

4. Place pineapple rings inside cake pan or place on ring in each bundt section.

Carefully pour batter into pan. Bake for 25 to 35 minutes or until cake is

lightly brown, springs back to the touch and pulls away from the sides of the

pan.

 

5. Let cook for 30 minutes. Run a knife around the edges of cake pan to ensure

the cake is separated from the sides of the pan. Invert on a plate or platter.

Garnish with fresh raspberries or strawberries.

 

isbn 0966454308

 

Description:

" ten inch round pan or mini bundt tin that makes 6 Bundt cakes. "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 381 Calories; 12g Fat (28.9% calories

from fat); 5g Protein; 64g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

363mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2

Fat; 2 Other Carbohydrates.

 

NOTES : Traditionally, pineapple upside down cake is made with lots of butter

mixed in with the sugar and pineapple rings. One day the author left out the

butter and came up with this lower fat version of the cake. The cake was

photographed for a couple of magazines and is requested often by her catering

clients.

 

Nutr. Assoc. : 4095 0 0 0 0 0 0 5680 0 0 0 0 0

 

 

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