The Complete Idiot's Guide to Vegan Baking - Donna Diegel [108]
Yield:
1 (9×2-inch) round cake
Prep time:
40 to 50 minutes
Bake time:
63 to 80 minutes
Serving size:
1 slice
10 TB. nonhydrogenated vegan
margarine, softened
½ cup light brown sugar, firmly
packed
1 (20-oz.) can pineapple rings,
drained
7 or 8 maraschino cherries, stems
removed
1½ cups unbleached all-purpose
flour
¾ tsp. aluminum-free baking
powder
½ tsp. baking soda
¼ tsp. salt
¾ cup unbleached cane sugar
Egg substitute for 2 large eggs
1 tsp. pure vanilla extract
¾ cup Vegan Buttermilk (recipe in
Chapter 2)
1. Preheat the oven to 350°F. Generously coat a 9×2-inch-round cake pan with cooking oil spray.
2. In a medium saucepan over medium heat, combine 4 tablespoons vegan margarine with light brown sugar, and cook, stirring for 3 to 5 minutes or until margarine is melted and brown sugar is no longer gritty. Pour into the prepared cake pan.
3. Arrange 7 or 8 pineapple slices on top, and place 1 cherry inside each pineapple ring.
4. Into a large bowl, sift unbleached all-purpose flour, aluminum-free baking powder, baking soda, and salt, or blend with a wire whisk.
5. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat remaining 6 tablespoons vegan margarine and unbleached cane sugar for 1 minute or until light and fluffy. Scrape down the sides of the bowl as needed using a rubber spatula.
6. Add egg substitute a little at a time, beating after each addition. Add vanilla extract, and scrape the bowl once more.
7. Reduce speed to low, and add ½ of dry ingredients, alternating with Vegan Buttermilk, until well blended. Do not overmix batter, just remove any lumps. Gently pour cake batter over pineapple.
8. Bake for 60 to 75 minutes or until golden brown and brown sugar syrup is bubbly. Cool cake in the pan for 5 to 10 minutes.
9. Lay a serving plate over the top of the cake pan, and with one swift motion, flip the cake pan upside down and place the platter on the counter. Carefully remove the cake pan, and scrape any remaining syrup over cake. Cool on a wire rack, or serve warm.
BATTER UP!
If you have a nice fresh sweet pineapple on hand, use that instead. Figure on using ½ fresh pineapple, cored, peeled, cut into slices, and blotted dry for this Pineapple Upside-Down Cake. If using canned pineapple slices, look for pineapple in its own juices, and be sure to drain and blot pineapple rings dry before arranging them in the pan.
Cranberry Upside-Down Cake
An ooey, gooey bottom of plump cranberries and chopped pecans become the topping when this impressive cinnamon and nutmeg-flavored cake is flipped over.
Yield:
1 (10×2-inch) round cake
Prep time:
40 to 50 minutes
Bake time:
63 to 80 minutes
Serving size:
1 slice
10 TB. nonhydrogenated vegan
margarine, softened
½ cup light brown sugar
1½ cups fresh cranberries
½ cup toasted, chopped pecans
1½ cups whole-wheat pastry flour
¾ tsp. aluminum-free baking
powder
½ tsp. baking soda
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ cup unbleached cane sugar
Egg substitute for 2 large eggs
1 tsp. pure vanilla extract
¾ cup Vegan Buttermilk (recipe in
Chapter 2)
1. Preheat the oven to 350°F. Generously coat 1 (10×2-inch-round) cake pan with cooking oil spray.
2. In a medium saucepan over medium heat, combine 4 tablespoons vegan margarine and light brown sugar. Bring to a boil, and cook, stirring, for 3 to 5 minutes or until margarine is melted and brown sugar is no longer gritty. Pour into the prepared pan.
3. Arrange cranberries and pecans over the bottom of the pan.
4. Into a large bowl, sift whole-wheat pastry flour, aluminum-free baking powder, baking soda, salt, ground cinnamon, and ground nutmeg, or blend with a wire whisk.
5. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat remaining 6 tablespoons vegan margarine and unbleached