Pineapple Upside Down Cake
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| 1/2 cup | butter (1 stick) softened at room temperature |
| 1/2 cup | cream cheese, softened |
| 1 cup | splenda + additional 1 tablespoon |
| 2 Tbsp | brown sugar twin, divided |
| 1 Tbsp | diabetisweet [optional] |
| 5 | eggs |
| 2 cup | almond flour |
| 1 tsp | baking powder |
| 1 tsp | sugarfree vanilla extract |
| 1 tsp | pineapple extract |
| 1/4 tsp | mace |
| 5 | thin slices (about 1/4 inch thick) fresh pineapple (not canned) |
| 5 - 8 | fresh or frozen cherries |
| 1/2 cup | davinci splenda-sweetened vanilla syrup |
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| preheat oven to 350 f. prepare large (10") round cake pan or springform |
| pan by spraying with cooking spray (butter flavor pam works great here.) |
| cream together in large mixing bowl butter, cream cheese and 1 cup |
| splenda. add eggs - one at a time - beating well after each. add 1 |
| tablespoon brown sugar twin, mace, and extracts and beat again. mix almond |
| flour with baking powder and add egg to mixture a little at a time while |
| beating. set aside. in small bowl, mix 1 tablespoon splenda, 1 tablespoon |
| brown sugar twin and 1 tablespoon diabetisweet (if using). in prepared |
| baking pan, sprinkle sweetener mixture across the bottom evenly. it should |
| 'stick' to the cooking spray at the bottom. then lay the thin pineapple |
| slices to cover bed of sweetener in a pretty pattern. place a cherry |
| inside each ring and if you wish, a few around the outsides. |
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| carefully spoon cake batter onto pineapple/cherry bed being careful not to |
| disturb your layout. if you've used a springform pan, be sure to place it |
| on a cookie sheet before baking to catch leaking juices from the bottom. |
| bake at 350 f for 45-50 minutes or until golden and cracking on surface. |
| allow to cool for 10 minutes, then carefully invert onto large serving |
| plate. if any cherries or pineapples become displaced, gently nudge them |
| back into place. pour syrup evenly over cake top, allowing it to sink into |
| the mix. |
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| can be served warm with a dollop of whipped cream, or chill and serve |
| cold. |
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| makes 12 servings. there are approximately 79 carbohydrate grams in entire |
| cake. each serving is 6.5 grams. |
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| notes: 1) instead of vanilla syrup, you can use sugarfree pineapple syrup |
| (nature's flavors makes a good one) or use a combination. they're zero |
| carb and splenda sweetened, so use them freely to fit your tastes and |
| moistness desired. |
| |
| 2) diabetisweet (listed as optional) is an isomalt/ace-k mix. it adds only |
| a couple of grams to the entire recipe and helps the topping keep a more |
| "sugared" appearance. i find it locally in my k-mart as well as in |
| walgreen's -- both keep it with diabetic supplies and not with other |
| sweeteners. it can also be ordered online (see product review area at our |
| site.) |
| |
| 3) the cherries called for in this recipe are the sweet raw red variety. |
| one cherry is less than 1 gram of carbs. in this recipe they grab the |
| sweetness from the splenda! frozen ones work well too -- just make sure |
| you buy the unsweetened ones. |
| |
| 4) learn to use pineapple! it's very carb-friendly. we are all used to the |
| high carbs in the canned versions because they are so heavily sweetened. |
| even the ones labeled "light" or "in their own juice" are high carb |
| because the juice has been concentrated to be sweeter. most produce |
| sections in groceries carry pineapple year-round and many carry them |
| pre-cored and ready to slice. a 1/4" slice offers up only about 3 grams of |
| carbs. you can soak your slices ahead of time in a little splenda if you |
| want to have them with a scoop of cottage cheese! |
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| low-carb recipes i posted today are from; |
| http://www.lowcarbluxury.com/lowcarb-recipes.html |
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| (ID: 8989) Mirror: rec.food.recipes: Sun, Jan 25, 2004 |