Pineapple Upside Down Cake (Low Carb)

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Pineapple Upside Down Cake (Low Carb)

Post by pstarkoski on Tue Feb 17, 2009 9:39 am

From: kcdelight419 (Original Message)Sent: 1/20/2005 2:02 PM
Pineapple Upside Down Cake (Low Carb)
Serves/Makes:12
Ready in: 1-2 hrs
1/2 cup butter softened at room temperature
1/2 cup cream cheese, softened
1 cup Splenda PLUS
1 tablespoon Splenda
2 tablespoons Brown Sugar Twin, divided
1 tablespoon Diabetisweet [optional]
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon sugarfree vanilla extract
1 teaspoon pineapple extract
1/4 teaspoon mace
5 thin slices (about 1/4 inch thick) fresh pineapple (not canned)
8 fresh or frozen cherries
1/2 cup DaVinci Splenda-sweetened vanilla syrup
Preheat oven to 350 F. Prepare large (10") round cake pan or
springform pan by spraying with cooking spray (butter flavor PAM
works great here.)
Cream together in large mixing bowl butter, cream cheese and 1
cup Splenda. Add eggs - one at a time - beating well after each. Add
1 Tablespoon Brown Sugar Twin, mace, and extracts and beat
again. Mix almond flour with baking powder and add egg to mixture
a little at a time while beating. Set aside. In small bowl, mix 1
Tablespoon Splenda, 1 Tablespoon Brown Sugar Twin and 1
Tablespoon Diabetisweet (if using). In prepared baking pan, sprinkle
sweetener mixture across the bottom evenly. It should 'stick' to the
cooking spray at the bottom. Then lay the thin pineapple slices to
cover bed of sweetener in a pretty pattern. Place a cherry inside
each ring and if you wish, a few around the outsides.
Carefully spoon cake batter onto pineapple/cherry bed being careful
not to disturb your layout. If you've used a springform pan, be sure
to place it on a cookie sheet before baking to catch leaking juices
from the bottom. Bake at 350 F for 45-50 minutes or until golden
and cracking on surface. Allow to cool for 10 minutes, then
carefully invert onto large serving plate. If any cherries or
pineapples become displaced, gently nudge them back into place.
Pour syrup evenly over cake top, allowing it to sink into the mix.
Can be served warm with a dollop of whipped cream, or chill and
serve cold.
Each serving is 6.5 grams of carbs.
NOTES:
1) Instead of Vanilla syrup, you can use sugarfree Pineapple syrup
(Nature's Flavors makes a good one) or use a combination. They're
zero carb and Splenda sweetened, so use them freely to fit your
tastes and moistness desired.
2) Diabetisweet (listed as optional) is an Isomalt/Ace-K mix. It adds
only a couple of grams to the entire recipe and helps the topping
keep a more "sugared" appearance. I find it locally in my K-Mart as
well as in Walgreen's -- both keep it with Diabetic Supplies and not
with other sweeteners.
3) The cherries called for in this recipe are the sweet raw red
variety. One cherry is less than 1 gram of carbs. In this recipe they
grab the sweetness from the Splenda! Frozen ones work well too --
just make sure you buy the unsweetened ones.
4) Learn to use pineapple! It's very carb-friendly. We are all used to
the high carbs in the canned versions because they are so heavily
sweetened. Even the ones labeled "light" or "in their own juice" are
high carb because the juice has been concentrated to be sweeter.
Most produce sections in groceries carry pineapple year-round and
many carry them pre-cored and ready to slice. A 1/4" slice offers up
only about 3 grams of carbs. You can soak your slices ahead of time
in a little Splenda if you want to have them with a scoop of cottage
cheese!

pstarkoski
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