Cornmeal Pineapple Upside-Down Cake from AB

Pineapple Upside-Down Cornmeal Cake



Book: Steve's Diabetic Recipe Book ll
Chapter: Bakery

Recipe from Alton Brown's Good Eats, with the carbs lowered to make it diabetic tolerated. It is not necessarily considered diabetic friendly.
Serves: 12

His original recipe called for 8 ounces of brown sugar and 3/4 cup white. Everything else is the same.

3/4 cup milk
1 cup coarse ground cornmeal
4 ounces butter
4 ounces splenda brown sugar blend
6 pineapple slices
6 maraschino cherries
1/3 cup chopped pecans
3 tablespoons pineapple juice (from the canned pineapple)
3 eggs
4 3/4 ounces AP flour
3/8 cup sugar
3/8 cup splenda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil



Preheat oven to 350 degrees F.
In 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 for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.




NUTRITION FACTS
Amount Per Serving
Calories 306 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 43mg 14%
Sodium 234mg 10%
Total Carbohydrate 39g 13%
Dietary Fiber 1g 4%
Sugars 13g
Protein 2g
Vitamin A 4% Vitamin C 13%
Calcium 3% Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet.