Wednesday, April 7, 2010
Mini Pineapple Upside-Down Cakes
Apparently one day at John's office, there was talk of me making lunch for everyone occasionally. Everyone was willing to pay for the lunch and was on board with everything being vegan. So, today was day one of my amateur catering business! I decided on Tomato-Basil Lasagna Spirals, Panzanella, and for dessert, Mini Pineapple Upside-Down Cakes. I think it went well, and I really enjoyed the experience!
The spirals are really delicious and many can fit into a large baking pan, making it easier to transport. I made another batch of homemade tomato sauce to serve alongside the stuffed noodles. The Panzanella combines the bread and salad making this a filling meal.
The mini cakes are adorable and sweet, caramel and fruit flavored. The original recipe recommends using mini springform pans. I do not own these or have the desire to go buy them, so I used ramekins. I had to cut my pineapple into chunks because the rings were too large. Instead of cherries, I used raspberries for the center. Everything else worked out nicely!
Here is a picture of the caramel sauce and the fruit in the ramekin, before the cake was poured on top.
And, a picture of the cakes fresh out of the oven, pre-flipped!