Pineapple Upside Down Cake
This was so delicious and moist and I thought it was so beautiful after I flipped it over, I had a hard time eating it (but not that hard).
Recipe (modified from The Native Foods Restaurant Cookbook):
1/4 cup margarine
1/2 cup brown sugar
can of sliced pineapple (who know, with the holes in the middle)
hand full or so of dried cherries
hand full of pecan halves
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1 cup sugar
6 oz silken tofu
1/2 cup of the pineapple juice from the can of sliced pineapples
1 tsp vanilla extract
-Preheat oven to 360
-in a round cake pan, mash the sugar and margarine, and smooth it flat on the pan.
-arrange the pineapples on top of the mashed margarine and sugar.
-place cherries in the middle of the pineapple, and the pecans around the outside.
-in a bowl mix the flour, baking powder, and salt.
-in blender mix everything else.
-mix the liquid and the dry ingredients and then spoon into cake pan over the pineapples.
-bake for 35-40 minutes. let cool before flipping.