Mini Pineapple Upside Down Cakes


1/4 teaspoon vanilla extract
1 1/2 cups flour
6 tablespoons cake flour
6 tablespoons ground almonds and walnuts
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup brown sugar
1 cup unsalted butter, room temperature
3/4 teaspoon vanilla extract
Zest of 1 lemon
3/4 cup honey Greek yogurt


For the caramel, melt the brown sugar and butter in a saucepan over medium heat until combined and bubbling, approximately 5-8 minutes. Remove from heat, then add the vanilla. Distribute between eight ramekins, then top with a pineapple slice. Set aside.
For the cake, whisk all of the dry ingredients together. In a separate bowl, beat the sugar and butter until light and fluffy, then add the eggs one at a time followed by the vanilla and lemon zest. Alternately add the dry ingredients and yogurt until just combined. Pour into the ramekins and set the ramekins on a baking sheet.
Bake in a preheated oven at 325 degrees for approximately 50 minutes. Cool for 10 minutes, then invert and serve immediately.




The variations on this cake are endless. Try it with any of your favorite fruits, like cherries or peaches. You could even use slices of pears or apples (a mandolin makes really pretty, thin slices that are perfect for that). Whatever your choice of fruit, the concept is the same–pour a buttery caramel sauce at the bottom of the pan, spread the fruit on the bottom, add the batter and bake. When it’s all done, flip it upside down and watch all the sugary goodness ooze down over the cake. We recommend making this dish the night before it’s to be enjoyed. The longer it sits, the tastier it becomes as it chills in the caramel. Love is served.


8 cakes


Monday, June 21, 2010 - 5:55pm


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