Monday, January 30, 2012

Mini Pineapple Upside Down Cakes

It seems like everything is going "mini" lately.  Mini pies, mini cakes, mini sandwiches, mini, mini, mini!  I saw these mini Pineapple Upside Down cakes on Manu's menu and knew I had to try them. They are perfect for a party, and for treats for friends!  They are easy to make, and so very good.

Mini Pineapple Upside Down cakes

Ingredients (makes 10 tea cakes):

3 Tb butter, melted  
12 Tb brown sugar
1 can of crushed pineapple (less than 8 oz)
Candied cherries – as garnish (I only had maraschino, so I added those on top after baking.)

1 egg
1/4 cup yogurt (I used Greek yogurt)
3 Tb butter, melted
Dash of vanilla
1/2 cup flour
6 Tb Sugar
1/2 teas baking powder
1/8 teas baking soda
Confectioners’ sugar and blueberries – optional as garnish

Brush the muffin pan with the melted butter and sprinkle the brown sugar in the bottom of each cup.

Add a Tb of crushed pineapple (and a candied cherry in the middle). Whisk the egg, yogurt, melted butter and a dash of vanilla in a bowl. Stir in the flour, sugar, baking powder, baking soda and a pinch of salt. Whisk well. Divide the mixture into each of the cups.

Bake for 20 minutes in a pre-heated oven at 350°F/180°C. When ready, let cool. Then carefully unmold the tea cakes. Sprinkle with powdered sugar. Blueberries or cherries are great on top!


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