Pineapple Skillet Upside-Down Cake
A perennial breakfast favorite around here, made with whatever fruit happens to be on hand...
Pineapple Skillet Upside-Down Cake
(serves 8)
6 tablespoons soy margarine
1/2 cup packed dark-brown sugar
3 cups cubed (or sliced) pineapple
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white (non-bone char) sugar
1 tbs. ground flax mixed with 1 tbs. water
3/4 cup soy yogurt
Preheat oven to 375 degrees and position rack in the middle.
In a small bowl mix the flax seed and water and set aside.
Melt the soy margarine in a 10-inch cast-iron skillet over medium heat, swirl it until it turns nut-brown, then pour it in a bowl. Without wiping it out, sprinkle the brown sugar evenly over the bottom of the skillet and then place the pineapple in an even layer.
In a bowl, whisk the flours, salt and baking soda and powder. In a separate bowl, whisk the white sugar into the browned soy margarine until thoroughly combined. Whisk in the flax seed mixture and then the soy yogurt. Add the wet ingredients to the dry ones and whisk until thoroughly combined.
Pour the batter evenly over the fruit. Bake for about 35 minutes or until the cake is golden and the center is springy to touch.
Let cool 10 minutes. Carefully invert the skillet onto a plate. Serve warm.
(From the @rick_bayless book "Mexican Everyday")
Tags:
