I’m willing to bet that most people have heard of—and many have tried—the traditional pineapple upside-down cake. I remember thinking as a child that it was just about the coolest thing that my mom ever made—and I loved stealing the extra pineapple rings from the can. But most people, myself included, don’t look beyond pineapple for the ingredient that will go on top (or is it the bottom?) of the cake.
After a friend made this Apple-Cinnamon Upside-Down Cake for me, I decided to research more interesting recipes for the flip-flopping cake. Very slowly, I came across recipes for cakes (and muffins) that cried out to be veganized. Here are a few of the highlights: Banana-Maple Upside-Down Cake, and even a Broccoli-and-Cornmeal Upside-Down Cake.
Let me know if you have a recipe or an idea for a creative—or just plain weird—upside-down cake.
Apple-Cinnamon Upside-Down Cake
3 gala apples, thinly sliced, cores removed
1/4 cup brown sugar
1 3/4 cups pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. sea salt
1/3 cup Earth Balance margarine
1 cup sugar
2/3 cup soy milk
2 Tbsp. vanilla
1 Tbsp. apple cider vinegar
•Preheat the oven to 350°F. Grease and flour an 8-inch cake pan, then line with parchment paper. Place the apple slices in a single layer and sprinkle with the brown sugar.
•In a medium bowl, sift together the flour, baking powder, baking soda, and cinnamon.
•In a separate smaller bowl, whisk the salt, margarine, sugar, soy milk, vanilla, and vinegar until blended.
•Pour the wet mixture into the dry mixture, whisking until smooth. Pour the batter into the cake pan.
•Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
•Cool the cake in the pan for 5 to 10 minutes. Invert cake onto a plate and cool.
Makes 8-10 servings