Upside-Down Cake

Pineapple Upside-Down Cake

As a tribute to my dear Mother, I made a modern version of her Pineapple Upside-Down Cake. I cut down on the sugar and incorporated the goodness of quinoa flour and used fresh cherries that just happen to be in season right now. I could not believe how wonderful it smelled even before I popped it into the oven, and things were better after that. It came out just perfect. I must be crazy, all the same, because I baked it on one of the hottest days of the year.

Mom used to whip this up all the time for my family when I was young, but I could never understand why she would usually use prepared mixes for her cakes when she was an almost unparalleled master of homemade pastry and any other baked delights. I think she would be proud of my accomplishments in the kitchen and I would certainly say that she was my earliest introduction to good food and baked goodness. My cooking style is vastly different now, but thanks to my Mom, I appreciate the approach to feeding your family with home-cooked meals and freshly made treats baked with love.

The recipe that I adapted from my dearly missed Mom can be found here.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be. All images and writing in this post are copyright Lisa's Vegetarian Kitchen

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