Alt-SlashFood: Pineapple Upside Down Cake turned upside down

by Keith McDuffee, Posted Aug 26th 2005 @ 8:24PM

We know you've been waiting for it: How to turn a pineapple upside down cake into a nearly guilt-free dessert and still have it taste good with a few simple substitutions. Our Blond Brownie recipe was a hit, so now sink your teeth into this revamped cake recipe.

2 TB butter -- You'll thank me for using Virgin Coconut Oil instead.
1 can pineapple, drained -- Get the real thing, baby, and make it organic if you can find it. It is nearly as easy to slice a whole pineapple as it is to open a can and drain it, and the freshness guarantees more active enzymes and nutrients.
1/2 c. brown sugar -- Sucanat would be amazing here, not only because of the nutrients and the way your body processes the raw sugar, but imagine the taste of all that molasses caramelizing with the pineapple and the Virgin Coconut Oil. I can't be the only one salivating about this.
1/4 c. shortening -- Again, why anyone would use anything but Virgin Coconut Oil to enhance the health benefits and the flavor of a pineapple cake is beyond reason.
1 tsp. vanilla -- Go for it, get the real Vanilla Bourbon extract -- accept no imitation vanilla. Besides, the real stuff has no chemical flavorings.
1/2 c. granulated sugar -- I'd use the Sucanat here again. It will provide a richness that you won't get with refined sugar, and the recipe will just be oh-so-classy.
1 egg -- organic, free-range -- support the chicken exercise program. If you don't want to use an egg, try one of the egg substitutes recently posted.
1.5 c. cake flour -- Since cake flour contains less gluten than all-purpose flour, whole spelt flour is the perfect choice to substitute, since it, too, is low gluten and provides the texture you'll be looking for.
1/4 tsp. salt -- Have you tried the Orsa Pink Mineral Salt? Well, you should.
2.5 tsp. baking powder -- Aluminum free version, like Rumford's.
1/3 c. milk -- Rice milk really makes a fluffy texture in baking, especially pancakes.

Can you imagine the taste when you blend the oil with the brown sugar and pineapple slices? Carry on with the recipe as directed and enjoy your healthy cake . . . yum!

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Filed Under: Alt-SlashFood
Tags: dessert, pineapple, pineapple+upside+down+cake, PineappleUpsideDownCake, respie