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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Sunday, May 13, 2012

Strawberry Upside Down Cake

Move over pineapples!! I bought a flat of strawberries and now I have to be creative with them. I did the Strawberry Crustless Pie, made some strawberry 'sauce' and still had berries left......and wanted to do something different. While browsing recipes, I came across one for Pineapple Upside Down Cake and thought.....why not!!! And this is the result. It's so good!! I tried a piece last night while it was warm and super juicy, and loved it! I just had a piece for breakfast (sometimes it's fun being an adult!) and it's still delicious! The cake absorbs (sops up) alot of the juice and it almost melts in your mouth! This just might be my entry in the Bake-Off for the Strawberry Festival next year.

STRAWBERRY UPSIDE DOWN CAKE
Makes 8 Servings



Topping:
3 TBSP light butter
1/2 cup packed brown sugar
1/2 pound strawberries (hulled, washed & sliced)

Cake:
1 1/3 cup all-purpose flour
2/3 cup Splenda granulated
2 tsp baking powder
2/3 cup fat-free milk
1/4 cup light butter at room temperature
1/4 cup fat-free egg substitute
1 tsp vanilla extract

Preheat oven to 350ยบ.

For the topping: Melt the 3 TBPS light butter in an 8” or 9” square or round baking pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the sliced strawberries in the pan. Set aside.

For the cake: In a medium bowl, combine the flour, Splenda & baking powder. Add the milk, 1/4 cup light butter, egg substitute & vanilla. Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl if necessary to be sure it's all mixed. Gently pour over berries so they stay in place. Bake 40 – 50 minutes or until the top is golden brown (cake will feel firm to the touch).

Cool the cake 2 – 3 minutes. If necessary, run a sharp knife around the inside edge of the cake pan to loosen the cake; turn upside down onto a plate. Let sit another minute or 2 and then gently lift the pan off the cake. If any topping is stuck to the pan it can be put back onto the cake.



MY SPIN: Add more berries! I did! This comes out so juicy....literally!!! And then the cake will 'sop up' the juice!


Later!
Loving Life!
Jan
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