Flaxseed Pineapple Upside Down Cake

My doctor tells me I need more flaxseed in my diet.  OK, I lie.  I read somewhere that eating flaxseed helps attack one’s belly fat.  And I need all the help I can get.

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So to cut the guilt of eating one of my favourite cakes — pineapple upside down — I’ve incorporated flaxseed into a modified recipe by baking guru Christopher Kimball.  I’m pretending that the flaxseed will negate the fat from the butter… making this a zero-calorie cake.  If only.  Still, it’s a terrific treat and takes less than an hour to make from start to finish.

 

Ingredients

Batter
1 1/2 Cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 Cup granulated sugar
1/4 Cup brown sugar
1/4 Cup ground flaxseeds
6 Tablespoon butter, room temperature
4 eggs
2/3 Cup milk
vanilla extract

Fruit
4 Tablespoon butter
3/4 Cup brown sugar
1 can pineapple in syrup, drained

Directions

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1. To make batter, sift flour and baking powder together into a mixing bowl.
2. Add salt, both sugars and flaxseed to combine.
3. Using a spatula, fold in the butter evenly till you get course clumps.
4. Beat eggs with milk. Add vanilla and beat some more until you get a smooth solution.
5. Pour half into dry ingredients, mix. Pour the rest and mix until you get an even batter.

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6. To prepare the fruit, melt the butter in a cast iron pan or Dutch oven.
7. When melted, add sugar and turn heat to medium high. Boil for about a minute or two until the mixture caramelises.
8. Add pineapple rings and cook for about four minutes until the mixture thickens.

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9. Turn off the heat. Then pour batter over the fruit.
10. Bake in oven at 350 Degree Fahrenheit or 180 Degree Celcius for 30 minutes.

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11. The top should be golden by now. Remove from oven and invert onto a serving platter.
12. Serve warm.

 

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