Mini Pineapple Upside Down Cakes by brianjwood

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Mini Pineapple Upside Down Cakes
Submitted by brianjwood on March 15, 2007 at 9:41 am

DESCRIPTION
Mini Pineapple Upside-Down Cakes

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
For Shaboom, a great Lady
Cheers, Brian

MINI PINEAPPLE GINGER UPSIDE-DOWN CAKES

This dessert could double as a sweet muffin which would be a great addition to any brunch.
Preparation time: 20 min Baking time: 20 min
Yield: 12 mini cakes

Topping Ingredients:
1/2 cup firmly packed brown sugar
1 (8-ounce) can pineapple tidbits, well-drained
3 tablespoons butter, melted

Cakes Ingredients:

1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/4 tspbaking soda
1 (8-ounce) container plain yogurt
1/4 cup butter, melted
1 egg, beaten

Toppings Ingredients:

Heavy Whipping Cream, whipped, if desired
Maraschino cherries, if desired

Heat oven to 375°F. Combine all topping ingredients in small bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, brown sugar, baking powder, ginger, salt and baking soda in large bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake for 20 to 25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate. Serve warm. Top with whipped cream and cherry, if desired.
TIP: Baking soda, in addition to baking powder, is used for leavening quick breads that include acidic ingredients such as brown sugar, molasses, yogurt, sour cream or buttermilk. The alkaline baking soda reacts with these acidic ingredients to create bubbles of carbon dioxide causing the batter to rise.
TIP: If using shallow muffin pan, recipe will make 15 mini cakes. Bake for 15 to 20 minutes or until tops are golden brown.

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