Last week, my family hosted a BBQ for our friends, and I was assigned the “Dessert” duty. I wanted to make something that celebrates summer (a season that only lasts for about 2 months in Calgary), and what better fruits to do that than Pineapples!! After flipping through my regular collection of the 20 or so food blogs, I finally decided on these Mini pineapple upside-down cakes. They were fairly easy to make, and they were sooooo pretty when it came to presentation! Everyone loved the cakes, even my brother (who usually does not eat pineapples). I got the recipe from a wonderful blog named ” The Sophisticated Gourmet” written by Kamran Siddiqi. I have re-posted the recipe here, but please visit his site for more wonderful recipes and absolutely stunning photos.
1 can of pineapple slices or 1/2 medium pineapple, cored,peeled and sliced
3/4 stick of unsalted butter (1 stick is 1/2 cup)
3/4 cup light brown sugar
Maraschino cherries for garnish
1 1/2 cup all purpose flour
2 Tsp baking powder
Pinch of salt
3/4 stick of unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup pineapple juice
- Preheat over to 350F. Line muffin tins with muffin tin liners
- Cut Pineapple slices into 1-2cm pieces and shred the pineapple slices with your fingers so that it is a bit crushed and softened.
- Melt the 3/4 stick of butter in a skillet. Add brown sugar and allow the mixture to simmer over medium heat for about 4 minutes
- Spoon the sugar/butter liquid into muffin liners. About a teaspoon or so for each liner, just so the bottom is covered with this heavenly mixture
- Place the shredded pineapples on top of the sugar/butter mixture, about 2-3 pieces per liner
- Mix together flour, baking powder and salt
- Beat butter in a large mixing bowl until fluffy, then beat in the granulated sugar
- Add in the eggs. Male sure you beat the eggs in one at a time
- Beat in vanilla. Then add in half of the dry ingredients. Beat on low speed until the flour incorporates into the liquid
- Pour in Pineapple juice, then add in the rest of the flour mixture. Again, beat just until blended.
- Spoon the batter into each muffin liner. Don’t completely fill each liner as the cakes will expand in the oven
- Bake for around 15 minutes. The cake should be golden and it should pass the toothpick test. Allow the cakes cool in the pan.
- Turn the cakes upside down, gently peel off the muffin lining, and SHHHAZAM!
- Garnish with Maraschino cherries and a light dusting of icing sugar.