Pineapple Upside-Down Cake

Topping:

• canned pineapple rings


• 1/4 cup reserved pineapple liquid


• 1 Tbs melted Earth Balance spread


• 1/3 cup granular sweetner (cane sugar or turbinado sugar both work great)

Cake:

• 1 3/4 cups juice (remaining canned pineapple juice supplemented w/ any other juice)


• 1/4 cup oil


• 1/2 tsp vanilla extract


• 2 cups flour (whole wheat, spelt, or white or blend)


• 1 tsp baking powder


• 1/4 tsp salt

Method:

Preheat oven to 375 F

Topping:

Coat the bottom of a circular 9" pan with the melted "buttery spread". Sprinkle granular sweetner overtop, then pour 1/4 cup pineapple juice over sweetner.

Arrange pineapple slices over bottom of pan. Cut small pieces to fill gaps and holes between rings.

Cake:

In a large bowl, combine well 1 3/4 cups juice, the oil and vanilla.

Add flour, baking soda & vanilla.

Beat batter until smooth and immediately pour batter over pineapple slices.

Bake 25 - 30 minutes.

Cool in pan 10 minutes. Run a knife around edge of cake, then invert pan over a flat surface to remove cake.

Variations:

Use apple or pear slices instead of pineapple, and apple juice instead of pineapple juice.

Can also sub 2 tsp baking powder for the soda and flavour cake with ground cinnamon & cloves.

Recipe from www.ivu.org/recipes