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Sunday, September 1, 2013

FRESH PINEAPPLE UPSIDE-DOWN CAKE (VEGAN, OF COURSE!)

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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)
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")
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**)
FINISHING:

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 PEEL AND SLICE A PINEAPPLE WITH A SPECIAL PINEAPPLE PEELER/CORER/SLICER:


Enjoy!


2 comments:

Amey said...

Oh, yum! I love pineapple upside down cake so much. It's been years since I've made one. :)

Amanda Kibbe said...

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!