Pineapple Upside-Down Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
6 tablespoons brown sugar |
6 drained canned unsweetened pineapple slices |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup low-fat buttermilk |
3/4 cup maple syrup |
1/4 cup vegetable oil |
2 tablespoons vanilla extract |
1 tablespoon lemon juice |
Directions:
1. Coat each cup of a minibundtlette pan with cooking spray. Place 1 tablespoon brown sugar and 1 pineapple slice in the bottom of each cup; set aside.
2. Combine flour, baking powder, baking soda, and salt in a bowl; make a well in center of mixture. Combine buttermilk, syrup, oil, vanilla, and lemon juice; stir well. Add to flour mixture, stirring just until moistened.
3. Divide cake batter evenly among prepared minibundtlette cups. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cakes comes out clean. Invert cakes onto a wire rack. Serve warm or at room temperature.
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