Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter, softened
1/2 c Light brown sugar, packed
3 cn Pineapple slices (8oz cans)
- in unsweetened juice
9 Maraschino cherries
1 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/4 c Thawed frozen egg substitute
- equivalent to 1 egg
1/2 ts Vanilla
1/4 ts Coconut extract
Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle
brown sugar over bottom of pan.
Drain pineapple slices reserving 1/2 cup juice. Arrange 9 pineapple
slices on brown sugar in pan. Place 1 maraschino cherry in center of each
pineapple slice. Puree 2 pineapple slices. Reserve remaining pineapple
slice for another use.
Stir together cake flour, sugar and baking powder in bowl. In another
container, combine 1/4 cup pureed pineapple, 1/2 cup pineapple juice, egg
substitute, vanilla and coconut extract. Quickly combine liquid ingredients
with dry ingredients, stirring just until blended.
Pour batter over pineapple in pan, spreading evenly. Bake at 350
degrees 20 to 25 minutes or until cake tests done in center and is golden
brown. Cool about 5 minutes.
Loosen cake around edges of pan. Place inverted serving platter over
cake and turn both upside down. Shake gently, then remove pan. Slice into
squares and serve warm. Makes 9 servings.
When preparing the cake, stir the liquid and dry ingredients together
just until blended --- overmixing causes toughness. Also watch the baking
closely. Bake only until the center of the cake tests done -- overbaking
causes dryness and toughness.
After baking, let the cake stand a few minutes, then loosen the edges
with a knife. Invert the cake into a serving platter to reveal the
fruit-and-sugar glaze. This cake is best when eaten warm. You may want to
serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping.
Printed in the June 18, 1992, issue of the Los Angeles Times.
