Lets say you see a recipe via a friend on Facebook, for personal pineapple upside down cakes. Made in a 6-Cup Jumbo Muffin Pan (Texas Muffin Pan), which you happen to own. And your mind gets wandering about veganizing the recipe. Replace the eggs with Ener-G, the butter with coconut oil. Natural cherries. Simple changes.
And then after you baked them, cooled them a bit and tried one….you realized you had just made the best pineapple cake you had ever eaten? Oh yeah. That good. You have to try this recipe!
Pineapple Upside Down Cakes
- 1 Tbsp Ener-G egg replacer
- ¼ cup warm water
- 2/3 cup granulated sugar
- ¼ cup pineapple juice
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ¼ cup coconut oil
- 2/3 cup brown sugar, packed
- 20 ounce can pineapple rings, packed in juice
- 15 ounce can tart cherries, packed in water
Preheat oven to 350°, lightly oil a 6-Cup Jumbo Muffin Pan (Texas Muffin Pan).
Whisk the Ener-g and warm water together in a small bowl, set aside.
Drain the pineapple rings on paper towels, pat dry the cherries, poke gently with a toothpick to make sure the pits were removed.
Add the coconut oil to a small saucepan, heat over low until melted, add in brown sugar, stir for as minute, set aside.
Stir together the flour, baking powder and salt.
Add the Ener-g, granulated sugar and pineapple juice to a large mixing bowl, beat for 2 minutes on medium with a hand mixer. Add in flour, beat on low till mixed in, turn to medium and beat for 2 more minutes.
Divide the brown sugar between the 6 cups, press down gently to even. Lay a pineapple ring in each cup, with a cherry in the center. Divide the batter between the cups.
Bake for 20 to 25 minutes, until golden on top and a toothpick comes out clean.
Let cool down to handle, flip over onto a serving platter. If any of the brown sugar glaze remains behind, scoop out and serve on top.
Makes 6 cakes. Tasty hot, even better chilled.