Wednesday, December 3, 2008

A Pineapple Upside-Down Cake In A Tea Cup

That's right!
Inspired by the chocolate cake in a mug that bakes in under 3 minutes and doesn't leave too many dirty dishes, I wanted to make use of the few pineapple slices I had from the last time we made some pina-colada smoothie. I couldn't find any recipe for a quick, individual-serving pineapple upside down cake, so I decided to make it up myself.

So that's what I did:
I put a slice of pineapple in a tea cup (wide and short with non curving sides), and a cherry inside the hole and sprinkled some brown sugar on top of that (1 t). In a little bowl, I combined:
  • 2.5 T soymilk
  • 0.3 t apple cider vinegar
and let it sit for a minute or two until it curdles
(can substitute with 2.5 T buttermilk)
Then I added:
  • 1.5 T sugar
  • 1/4 t vanilla
  • salt
  • 3/4 T oil
and mixed it well

Then I added - without mixing at first:
  • 4 T flour
  • a little less than 1/4 t baking powder
  • a sprinkle of baking soda

I Made sure the baking powders are equally spread within the flour by mixing it slightly with a teaspoon, and then started mixing a little more vigorously (but not too much) with the wet ingredients. The mixture then went on top of the pineapple and into the microwave. About 1 minute later it started to rise, and I took it out 40 seconds later.

It was good. Not very delicate - I think taking it out of the microwave a few seconds earlier might have been better. I will continue to experiment and see if it can be improved somehow. Also, if you have any suggestions for making it more light and fluffy, I'll be glad to hear them. All said, it was fairly good, especially for something that take so little time and effort!

(The batter recipe is taken from here and roughly divided by 10).

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