Thursday, April 7, 2011

Upside-down Pineapple Minis

At three days past my due date, I decided I would blog.  Maybe it will take my mind of being so antsy and impatient.  I made these a few days ago and they were a hit, with Kent and I, that is.  I was having a craving for something sweet, and then I started thinking about pineapple upside down cake and there was no going back... The only down fall was I only had 1 egg.  So my mission was to find a recipe that only called for 1 egg.  I found this recipe on, and tweaked it (of course).  
You will need the following ingredients: 

cup brown sugar, packed
cup unsalted butter, melted
¼cup Amaretto (Amaretto is like chocolate, everything is better with Amaretto!)
12pineapple rings
12maraschino cherries
1cup all purpose flour
¾cup sugar
½tsp baking powder
¼cup unsalted butter, room temperature
½cup pineapple juice, reserved from can
½tsp vanilla extract
Maraschino Cherry Whipped Cream:

¼cup heavy whipping cream
2 or 3cherries
powdered sugar to taste
Preheat oven to 350 degrees.
Grease a 12-cup muffin pan with baking spray or grease with Crisco (I used spray and mine stuck a little, I would recommend using Crisco or butter).
Drain the pineapple, reserving the juice for the cake batter. Combine brown sugar, Amaretto and melted butter in a small bowl.
Evenly divide among each of the muffin wells, about one teaspoon per well. 
Cut about ⅓ out of each pineapple ring and arrange rings over the brown sugar mixture. Add a cherry in the center of each ring.
In a mixing bowl, combine flour, sugar and baking powder.  Add butter, pineapple juice and vanilla and beat on low until just combined. Increase speed to medium and beat two minutes. Add the egg and beat in until well incorporated. 
Evenly divide the batter among the muffin wells, filling each about ¾ of the way full. 
Bake approximately 25-30 minutes until a toothpick inserted in the center comes out clean. Cool the cakes five minutes in the pan and then flip onto a platter or covered rack. Cool and serve. Top with Whipped Cream, which is optional, but delicious!
For the Whipped Cream:
Mix heavy whipping cream until whipped. You will want to use a mixer.
Cut cherries into small pieces or puree in a food processor. Fold cherries into whipped cream. Add powdered sugar to taste.
Top upside down cakes with whipped cream.
These cakes are very light, airy and moist. They can also double as a great breakfast with a cup of coffee!  The recipe only makes 12, so if you need more, you will have to double it.  

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