WebIn a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature …
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Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated. Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full. Bake for 15 minutes.
Preheat oven to 350. Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple. Add the cake ingredient to a food processor.
Tips for a Perfect Low Carb Pineapple Upside Down Cake Don’t underbake it. It should be deep golden brown as in the photo below. Cool for at least 20 minutes before trying to invert it. To invert it run a knife around the edges to loosen it. Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland.
Begin by placing the pineapple, along with 4 tablespoon of butter and 3 tablespoon of the brown sugar substitute into a medium saucepan over medium heat. Bring to a low boil, then cover and reduce to a simmer, stirring frequently.