Sunday, September 1, 2013
FRESH PINEAPPLE UPSIDE-DOWN CAKE (VEGAN, OF COURSE!)
Due to the fact that I am once again preparing for company and time is short, I'm finally sharing a recipe that I developed for my old newsletter, the Vegan Feast, and that has become a house favorite. Having developed a taste for fresh pineapple, I was determined to make a traditional-style upside-down cake, but with fresh pineapple instead of the usual canned variety. Fresh pineapple is sweet, but it has a pleasing tartness that adds more interest to this cake. I reduced the fat and sugar in this recipe as low as I could go while still keeping the traditional flavor. I also added some toasted large-flake coconut for a Hawaiian touch, but, if you prefer, you could add halved macadamia nuts to the pineapple topping before baking. Enjoy!
BRYANNA'S FRESH
PINEAPPLE UPSIDE-DOWN CAKE
Serves 10
BATTER:
Dry Mix:
1 cup unbleached flour
1 cup whole wheat pastry flour (do not substitute ordinary whole wheat flour or your cake may be tough)
1 cup light unbleached granulated organic sugar
2 tsp baking powder
1/2 tsp salt
Wet Mix:
1 cup non-dairy milk
2 Tbs oil
1 tsp pure vanilla extract
Beaten Egg-Replacer Mixture:
1/2 cup water
2 Tbs Ener-G or Orgran egg replacer powder
TOPPING:
2 Tbs vegan butter (try my palm oil-free vegan "Buttah")
2 Tbs agave nectar
1/2 cup brown sugar
1/2 a medium fresh, ripe pineapple, sliced about 1/2-inch thick
(**see videos below recipe for how to select, peel and slice a fresh pineapple with or without a pineapple corer/slicer**)
(**see videos below recipe for how to select, peel and slice a fresh pineapple with or without a pineapple corer/slicer**)
FINISHING:
1/4 cup unsweetened large flake coconut, lightly toasted (How to toast coconut: http://bakingbites.com/2009/01/how-to-toast-coconut/)
Preheat oven to 350°F.
Melt the vegan butter in a 10-inch cast iron skillet or a 10-inch round baking pan (2 to 3 inches deep) or one that is 9 inches across the bottom and 11 inches across the top. (Do NOT use a pan with a
removable bottom.) Stir in the agave nectar and brown sugar and spread even
over the bottom of the pan. Place the pineapple slices over the mixture in a
pleasing pattern, covering as much of the bottom of the pan as possible.
Beat the water and egg replacer in a stand mixer until like
almost-stiffly-beaten egg whites (about 7-10 minutes). You can use the whip
attachment on a Kitchen-Aid mixer, or any stand mixer--
it doesn't need a powerful motor to perform this task. (You could even use a
hand-held electric beater if you don’t mind holding it
for 7-10 minutes.)
While the egg replacer is beating, whisk together the Dry Mix ingredients in a medium bowl. Add the Wet Mix to the Dry Mix and stir very briefly, just to mix. (Use a Danish dough whisk, if you have one.)
Fold the beaten egg replacer mixture into the batter using an
over and under motion with a spatula, until you can't see the egg replacer
anymore.
Gently spread dough evenly over pineapple slices. Bake for 45-50 minutes,
or until a cake tester comes out clean.
Cool for at least 5 minutes, in the pan, on a cake rack;
then loosen the edges and carefully turn out onto a large round cake dish or
platter. Sprinkle with the toasted coconut flakes. Allow to cool before serving.
Nutrition Facts
Nutrition (per
serving): 289.9 calories; 20% calories from fat; 6.7g total fat; 0.0mg
cholesterol; 137.3mg sodium; 269.7mg potassium; 56.0g
carbohydrates; 2.6g fiber; 35.1g sugar; 3.8g protein; 5.8 points.
HOW TO SELECT, PEEL, AND SLICE A PINEAPPLE WITH ONLY A KNIFE:
HOW TO SELECT, PEEL, AND SLICE A PINEAPPLE WITH ONLY A KNIFE:
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3 comments:
Oh, yum! I love pineapple upside down cake so much. It's been years since I've made one. :)
I added fresh ground nutmeg and used coconut oil as the vegan butter. I also sprinkled shredded coconut over the top before cooking in oven. YUM!
I love upside-down cakes and your recipe sounds totally delicious.
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