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Mini Upside-Down Cakes
Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mini Upside-Down Cakes
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- Level: Easy
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 287 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 84 milligrams
- Sodium
- 197 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 4 grams
- Sugar
- 26 grams
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Directions
- Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.
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