Pineapple Upside Down Tea Cakes
Yay I finally did some baking!!
My boyfriend’s absolute favorite cake is pineapple upside down cake so when I found a mini cake recipe in my Food Network Magazine (July 2011 issue) I just had to try it! I lightened it up by using Splenda, fat-free buttermilk and light butter, but the great thing about this recipe is that it really didn’t call for too much! I ended up calling these “tea cakes” because when they came out of my cupcake pan they were just so tiny, but I love it! They’re the perfect little serving (1 point per tea cake) and you can have TWO for just about 100 calories! Oh, and did I mention they were delicious?! I also {of course} had to buy an abundance of cherries…not just because they were on sale, but because I just LOVE cherries 
Hope you enjoy them as much as we did! Ok, I’m headed back to the pool now, just too nice of a day.
- 1 egg
- ¼ cup fat-free buttermilk
- 3 Tbsp butter, melted
- ⅓ to ½ cup brown sugar
- Dash of vanilla
- ½ cup all-purpose flour
- 9 packets of Stevia (or 6 Tbsp sugar)
- ½ tsp. baking powder
- ⅛ tsp. baking soda
- 1 can of crushed pineapple (won't use that much)
- Pinch of sea salt
- Confectioners' sugar and cherries optional as garnish
- Preheat oven to 350 degrees.
- Brush cupcake pan with butter and sprinkle brown sugar in the bottom of each cup along with a bit of crushed pineapple.
- Whisk egg, buttermilk, melted butter and a dash of vanilla in a bowl. Stir in flour, Stevia, baking powder, baking soda and a pinch of salt.
- Divide mixture into each of the cups and bake for about 20 minutes and then let cool.
- Unmold the tea cakes and top with additional pineapple, cherries and a bit of confectioners' sugar. Enjoy!
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