Another month has passed and it is time again for the “Secret recipe club” reveal! I am sure everyone knows what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
When I got this month’s assignment I literally jumped out of my chair! I was that excited! The reason is, I got assigned a blog that I have been following for a long time, much before I joined the club! I am talking about Eat Yourself Skinny written by the gorgeous and very talented Kelly! Now you know what I mean, right? Her blog is filled with delicious and healthy recipes and beautiful pictures! I really admire her and I love the fact that she shares with us amazing recipes that are actually low fat! Don’t you just love that? I know I do! In fact, I had a hard time deciding which recipe I should try! I would have loved to make her Spiced Pumpkin Martini, but I have never seen a pumpkin liqueur around here and it is spring in the southern hemisphere. So, I will leave that for our autumn… and I will give you her delicious Pineapple Upside Down Tea Cakes! These not only taste yummy, but they are also ever so pretty! I have made a couple of minor changes (in red), mainly to use up what I had in the fridge, but the recipe itself is a keeper. Please, make sure you drop by Kelly at Eat Yourself Skinny and check out her beautiful site!
I also want to thank Angie from Big Bear’s Wife who is my group’s hostess for all her help!!!
Recipe adapted from Kelly at Eat Yourself Skinny
Ingredients (makes 10 tea cakes):
1/4 cup yogurt
3 Tbsp butter, melted
Dash of vanilla
1/2 cup flour
9 packets of Splenda (or 6 Tbsp sugar)
1/2 tsp. baking powder
1/8 tsp. baking soda
1 can of crushed pineapple (you won’t need that much)
Melted butter and brown sugar for the bottom of the muffin pan (1 heaped tsp of each for each cake)
Pinch of salt
Candied cherries – as garnish
Confectioners’ sugar and blueberries – optional as garnish
Brush the muffin pan with the melted butter and sprinkle the brown sugar in the bottom of each cup.
Add a tbsp of crushed pineapple (and a candied cherry in the middle).
Whisk the egg, yogurt, melted butter and a dash of vanilla in a bowl. Stir in the flour, sugar, baking powder, baking soda and a pinch of salt. Whisk well.
Divide the mixture into each of the cups.
Bake for 20 minutes in a pre-heated oven at 350°F/180°C. When ready, let cool.
Then carefully unmold the tea cakes. You may have to slightly cut the bottom of the cakes (and slice off a little), so they stand nicely (I had to, as mine had risen like muffins).
If you made the tea cakes with the cherries, serve them as they are.
Otherwise, top them with a bit of confectioners’ sugar and a blueberry. Enjoy!
You can also serve them just with the pineapple topping.