Okay, this may not be the healthiest of desserts, but now and then we need to have a treat! My version is certainly healthier than most, as it has rapadura and coconut sugars and uses spelt flour. You could substitute white spelt flour for wholemeal to make it even better for you.
I also use pineapple in juice, instead of syrup, to reduce the sugar content further.
I made this in the Thermomix, but a regular mixer is fine. You’ll need to use the stove for the caramel.
Pineapple Upside Down Cakes
The recipe was originally designed for a muffin tin that has a wide base. Since I didn’t have one, I used 4 mini springform tins instead.
Luscious Coconut Sugar Caramel
Pineapple and Cherries in the pans
Baked and ready to turn out.
Pineapple Upside Down Mini Cakes
Author: The Bush Gourmand
Ingredients
- 100g rapadura or brown sugar
- 70g butter
- 2 eggs
- 140g spelt or plain flour
- 1 tsp baking powder
- ¼ tsp salt
TOPPING:
- 60g butter
- 80g coconut sugar
- ¾ can pineapple rings in juice
- 8 glace cherries (use maraschino if you have them)
Method
- Preheat oven to 180 C. Grease tins lightly.
- In a small sauce pan, melt the butter and add the sugar. Stir over low heat constantly and allow to boil lightly while continuing to stir until it comes together. It will take a while, but you will be rewarded with a delicious dark and gooey caramel.
- Spoon a layer of the warm caramel mixture into each tin. Top with a ring of pineapple with 2 cherries in the middle.
- Beat softened butter and sugar, add eggs one at a time and continue to beat until sugar is dissolved. Add sifted flour, baking powder and salt. Stir to mix.
- If using mini springform tins, place on a tray in case of leakage. Pour mixture over pineapple to about ¾ way up the tins.
- Bake 20 - 25 minutes. Turn out carefully. Turn upside down onto a serving dish to reveal the delicious pineapple and caramel.
Enjoy.
