Serves: 8 | Prep Time: 15 minutes | Cook Time: 40 minutes
Pineapple Upside Down Cake

Ingredients

  • Cake
  • 2 1/2 cups organic unbleached white flour
  • 1/2 tsp Eden Sea Salt
  • 1 1/2 tsp non-aluminum baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cup Edensoy Original
    or Edensoy Extra Original
  • 2 tsp pure vanilla extract
  • 3/4 cup organic maple syrup
  • 2 tsp Eden Apple Cider Vinegar
  • 1/4 cup Eden Safflower Oil
  • For The Cake Pan
  • 2 tsp Eden Safflower Oil
  • 2 Tbsp organic maple syrup
  • 1 tsp ground cinnamon
  • 19 ounces unsweetened pineapple rings, 10 slices, 1/2 inch thick
  • 1 cake pan, 9" X 13"
    or two 8" round spring form cake pans

Directions

Preheat the oven to 350°. Place 2 teaspoons of safflower oil in the bottom of a 9" x 13" cake pan, and evenly spread it around. Place cinnamon and 2 tablespoons maple syrup in the cake pan and evenly spread. Place the pineapple rings in the bottom of the cake pan.

In a medium mixing bowl, combine the dry ingredients. Combine the remaining wet ingredients in a measuring cup and let sit 5 minutes. Whisk the wet ingredients in with the dry ingredients. Pour the batter over the pineapple slices. Bake for 40 minutes. Remove the cake and loosen around the edges with a spatula. Place a platter upside down on top of a cake pan. Flip the pan over, sliding the cake onto the platter. The pineapple slices should be facing up. Allow to cool slightly before slicing.

Apple rings or peach slices may be substituted for pineapple.

Nutritional Information

Per serving - 332 calories, 10 gram fat (26% calories from fat), 5 gram protein, 59 gram carbohydrate, 6 gram fiber, 0 milligram cholesterol, 294 milligram sodium

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