Showing posts from March, 2023

Upside Down Cake (Pineapple or Kumquat!)

Rick and Lauren brought over an AMAZING upside down cake, made using Eric and Marilyn's frozen kumquats (which had thawed out during our 2.5 day power outage). Omg, it was one of the best cakes I've had. Rick did a mashup of this non-vegan kumquat upside down cake and this vegan pineapple upside down cake . Definitely use a cast iron skillet if you have one; I think it makes a difference (and I bought a 10" skillet just for this recipe!) If you don't have kumquats, try with pineapple or another citrus-y fruit! Ingredients Topping: 1/4 C vegan butter (like miyoko) 2 T brown sugar, packed 20 kumquats (seed removed), sliced crosswise in 1/4 inch slices OR a halve dozen slices of fresh pineapple (1/4 inch) Cake: 6 kumquats, diced finely, seeds removed 1 3/4 C flour 1 C sugar 1 tsp baking soda 1/2 tsp salt 3/4 C non-dairy milk (almond or oat) 1/4 C pineapple juice (or kumquat juice) 2 tsp vanilla 1/3 cup vegetable oil  1 T apple cider vinegar Instructions Pineapple version