This updated version of up-side-down cake combines the flavor of ginger with the sweetness of pineapple.
| 1/2 |
|
cup firmly packed brown sugar |
| 1 |
|
(8-ounce) can pineapple tidbits, well-drained |
| 3 |
|
tablespoons LAND O LAKES® Butter, melted |
| 1 1/3 |
|
cups all-purpose flour |
| 1/2 |
|
cup firmly packed brown sugar |
| 1 |
|
teaspoon baking powder |
| 1 |
|
teaspoon ground ginger |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon baking soda |
| 1 |
|
(8-ounce) container plain yogurt |
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 1 |
|
egg, beaten |
Heat oven to 375°F. Combine all topping ingredients in small bowl. Place
1 tablespoon
topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, brown sugar, baking powder, ginger, salt and baking soda in large bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake for 20 to 25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate. Serve warm. Top with whipped cream and cherry, if desired.
Recipe Tip
Baking soda, in addition to baking powder, is used for leavening quick breads that include acidic ingredients such as brown sugar, molasses, yogurt, sour cream or buttermilk. The alkaline baking soda reacts with these acidic ingredients to create bubbles of carbon dioxide causing the batter to rise.
Recipe Tip
If using shallow muffin pan, recipe will make 15 mini cakes. Bake for 15 to 20 minutes or until tops are golden brown.
