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Old 09-25-2014, 12:09 AM   #1
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Upside Down Cake?

I'm thinking about pineapple upside down cakes. The kind where you spread a mixture of 1 cup brown sugar and 1/4 cup melted butter in the bottom of a 9x13 inch pan, fit a bunch of pineapple rings together on top of that and then poured a white cake mix that uses the pineapple juice for the water on top of it all. After it bakes you flip it over and it is as gorgeous as it is delicious. Do a google image search for pineapple upside down cake if you've never seen one. They're beautiful!

Can't do the pineapple but since we now have Swerve that will caramelize and blackstrap molasses to make it "brown sugar"... we could do a pineapple flavored cake with the bottom that becomes the top (and the "frosting"!). Easily done with sf DaVinci pineapple syrup.

Has anyone tried it?

I might even do a pecan halves design in the sugar.

I'd mix a tsp of molasses into the butter, stir well, pour into pan, spread evenly, then sprinkle with the Swerve. Then top with cake batter and bake.

What white or yellow cake recipe would you use? Something soft and finely textured.

Also, I ran across an orange version. Seems to me we could do a lemon version. Google "love to eat love to cook caramelized orange upside-down cake" and it is #5. Love to eat love to cook blogspot blog.
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Old 09-25-2014, 03:51 AM   #2
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Have you seen Kevin's recipe for fake pineapple?
Pseudo Pineapple
1/2 cup freeze dried cauliflower
1/2 cup pineapple davinci
1/2 tsp. granular erythritol
Combine ingredient in nonstick sauce pan and cook down over medium high heat stirring constantly until liquid is almost all gone.
As for the yellow cake, I would use the cake from Carolyn's All Day I Dream about Food Boston Cream Pie.
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Old 09-25-2014, 07:10 AM   #3
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I have made it twice. I did one with the white bean cake and one with BTF yellow cake. I did use a bit of crushed pineapple on one and zuccs boiled in DaVinci for the other.
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Old 09-25-2014, 09:29 AM   #4
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I made a peach/pecan upside down cake using Gina's BTF yellow cake recipe and it came out fabulous. I think you could use any fruit and it would be delicious.
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Old 09-25-2014, 01:10 PM   #5
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Cauliflower pineapple. I think I've seen it all now.

Cake just came out of the oven. Looks & smells fabulous. I'll post the recipe if it tastes good.
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Old 09-25-2014, 04:43 PM   #6
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I'd love to see the recipe Jen. I didn't know swerve could caramelize so I'm eager to hear how you did that too.

Callieco, love to see your recipe too if you have one!
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Old 09-25-2014, 07:25 PM   #7
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WOW!!! Rarely do I peg something so right the first time!!! Very fine textured & moist with an excellent brown sugar crust. The picture makes the top look wet but it isn't.



The only changes (already made) was that the cake was not quite pineapple-y enough. If you simply want a good brown sugar crusted yellow cake, use 1/2 cup pineapple syrup instead of 3/4. I added an extra 1/2 T coconut flour to compensate for the extra moisture- this cake was the complete opposite of dry so it can definitely handle the extra. The baking time might differ slightly but I don't think by much. I could've baked this one another 5 minutes (this one was 35 min) but I really liked it dense. Had I baked it a bit longer though it probably would have kept it's tallness though so, win-win. Could possibly make a design in the brown sugar with pecan halves. Visually it is a bit boring I suppose.

******
Low Carb Pineapple Upside Down Cake
8-10 servings

Brown Sugar Crust:
1/4 cup butter
1 tsp blackstrap molasses
1/2 cup Confectioner's Swerve

Dry:
1 3/4 cups almond flour
1 1/2 T coconut flour
1/4 cup polydextrose
3 T Confectioner's Swerve
1/4 cup vanilla whey protein powder
1 tsp guar gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet:
3 large eggs
3/4 cup plain Greek yogurt (or sour cream)
3 T butter, melted
1 tsp vanilla extract
10 drops vanilla stevia
3/4 cup pineapple sugar free DaVinci syrup

Preheat oven to 350.

Place butter in a 9 inch round cake pan. Place pan in oven just until melted. Remove, mix in molasses. Sprinkle evenly with Swerve. Return pan to oven for 3 minutes or until the Swerve is melted. Mix until evenly light brown in color, spread evenly and set pan aside.

Mix dry ingredients together in a bowl. This is important since polydextrose will clump.

In a mixer, mix eggs well then mix in wet ingredients. Mix in dry ingredients. Pour batter over topping mixture in pan.

Bake for 35-40 minutes. Run a knife around the outside edge of cake, place a plate over the pan and, using pot holders, immediately flip cake upside down onto plate. Allow the cake to cool on plate for 1 hour before covering. Cake is best after sitting 6-8 hours (magically loses the little erythritol coolness it has and all around better). Refrigerate leftovers after that.

Last edited by JHoberer; 09-25-2014 at 07:40 PM..
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Old 09-25-2014, 07:37 PM   #8
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Impressive! I just ordered some pineapple extract yesterday so I'm now inspired to try something similar.

Hehe, only a little disappointed I didn't get to see pineapple cauliflower in action though. I remain intrigued by this concept


Thanks for posting!
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Old 09-25-2014, 07:41 PM   #9
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No cauliflower in the house. Haha. (And maybe a little whew!)
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Old 09-25-2014, 10:31 PM   #10
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Carolyn Ketchum has a cranberry upsidedown cake on her blog that is terrific. I've made it a couple of times, and it always is well received. Looks beautiful, too.

How about overgrown zucchini rings, peeled and with the seeds removed, cooked in pineapple extract? At least that would be the right shape. I am having a hard time imagining pineapple florets!
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Old 09-26-2014, 05:16 AM   #11
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Quote:
Originally Posted by drjlocarb View Post
I have made it twice. I did one with the white bean cake and one with BTF yellow cake. I did use a bit of crushed pineapple on one and zuccs boiled in DaVinci for the other.
Quote:
Originally Posted by Jakelilydad View Post

How about overgrown zucchini rings, peeled and with the seeds removed, cooked in pineapple extract? At least that would be the right shape. I am having a hard time imagining pineapple florets!

That's what I did.
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Old 09-26-2014, 10:17 AM   #12
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The recipe I used is post #45 in the BTF sticky thread. Basically Gina's yellow cake with a couple of subs. Topping recipe is in the post.
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Old 09-27-2014, 07:32 PM   #13
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Jen - your cake looks good! Any idea of the carb count?
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Old 10-04-2014, 12:11 PM   #14
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Sounds delicious, Jen. A fav of mine. Wonder if I could use vegetable glycerine + 1T. glucomannan as a sub for the PolyD? Ya think that might work, Jen? I don't keep PolyD around anymore as it bothers my tummy.
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Old 10-04-2014, 03:14 PM   #15
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i made that nasty "pineapple" back in the day when Kevin posted the recipe. Barf.

I think I'd rather use real pineapple rings for the bottom and pineapple syrup in the cake itself.
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Old 10-08-2014, 08:51 PM   #16
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Peggy, I think you can just omit the polyD... your cake will just be a bit fluffier. The important part is the bottom... I think it requires the Swerve and molasses to make that browned nearly crispy edge. I think you could use any fruity or vanilla cake on top of it.
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