My mouth waters as I anticipate my childhood favorite. I modify an old cake recipe into this easily whipped up cakes. Since I only have two slices, I cannot possibly make the tried and tested pie plate version. A muffin pan lets me practice portion control. Or so I think. Each cup is filled with brown sugar, then topped with bits of pineapple. Heaping spoons of batter top the fruit. A hot oven lets them brown evenly.
PINEAPPLE UPSIDE-DOWN MUFFIN CAKES
Makes 12
2 slices fresh Pineapple or 1 cup tinned Pineapple tidbits, drained well
12 generous teaspoons light or dark Brown Sugar (I used light)
1 stick Butter, at room temperature
3/4 cup Sugar
1 cup Flour
1 teaspoon Baking Powder
2 Eggs
Butter a muffin pan well. Or use a nonstick spray.
Cut pineapple into small tidbits.
Put a teaspoon of brown sugar into each muffin bottom.
Arrange pineapple tidbits over brown sugar.
Heat oven to 350F.
Place butter and sugar in a bowl of a mixer and beat on high speed till light and fluffy.
Add flour, baking powder and eggs and continue beating for 2-3 minutes. Batter should be thick, pale and creamy.
Divide batter between muffin cups.
Bake cakes for 25-28 minutes till tops are golden brown.
Take cakes out of the oven and cool on a rack for 5 minutes.
Run a knife around the edges of each cake.
Flip muffin pan onto a baking tray.
Take a bite of warm cake.
Heavenly aromas mingle with summer breezes. My fingers are messy with syrup as I flip muffin cakes onto a baking sheet. Brown sugar glazed pineapple glisten on top of a crusty, moist cake. No plate required for me, as G asks for a fork. My cake disappears in seconds. And then it's time for seconds. Portion control be damned.
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