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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Mini Upside-Down Cakes

  • Level: Easy
  • Yield: 4 servings
  • 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

  1. 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.

Recipe courtesy Food Network Magazine

Categories:

Easy Dessert Recipes Dessert Healthy Cake Fruit Pineapples Low-Fat Low Sodium

More from:

Healthy Grilling & Summer Recipes

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8 Reviews
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Anonymous

Really tasty. It didn’t say how much brown sugar to sprinkle in the bottom - next time I’ll use more and cover the bottom. I had to bake for 30 minutes rather than 20. And I omitted the confectioners sugar at the end. It seemed unnecessary. I used fresh pineapple cut into rings and the rings fit perfectly into the ramekins. It was quick, easy, and delicious!

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