These pictures are actually from April of this year when I was visiting and house-sitting in Illinois. It’s never too late to share a good recipe though! Today I have for you, Fat Free Vegan’s ‘Peach’ Upside-Down Cake, except I made it with fresh pineapple.
I feel like fresh pineapple and cake is taboo. I remember hearing that the fresh fruit acids prevent the cake from behaving the right way. If you know (because I’m not googling), chat us in the comments.
I recall this day pretty well, I had fresh pineapple and wanted to make a cake with it, so I began searching and reading many vegan recipes trying to find the one with similar enough ingredients to what I had on hand.
I came across Susan’s site and her peach upside-down cake and it was a match!
I augmented jarred cherries and pecans to the pineapple as I layered it in the pan to add a little pop of color and flavor. It was a delicious blend of sweet, mild tartness and buttery slightly crunchy pecans.
The pineapple, fresh and all, worked out marvelously.
I was lucky to be near other potential taste testers (besides Jeremy) and they loved it too.
It was the perfect dessert after our meal of sushi.
What fruit would you like to use in this cake? I’m thinking mangos sound pretty good too.