I’m not much of a baker, no matter what kind of oven I use. However, I’ve learned from experience that as far as cakes go the best results, at least aesthetically speaking, are obtained with cupcakes and upside-down cakes. So why not combine the two?
Pineapple Upside-Down Cupcakes
(adapted for the Sun Oven from Weight Watchers Comfort Classics)
1/2 cup light brown sugar, packed
1 tablespoon finely chopped crystallized ginger*
2 teaspoons unsalted butter
1 (20-ounce) can pineapple chunk, drained
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup 1% milk
3 tablespoons coconut oil, melted
1 large egg, at room temperature
1 teaspoon vanilla extract
Set Sun Oven out to preheat. Spray two 6-cup muffin pans with cooking spray or arrange 12 cupcake sized silicone baking molds two baking pans and spray with cooking spray.
Combine the brown sugar, ginger, and butter in a small sauce pan. Cook over medium heat, stirring constantly, until the butter melts and the sugar is dissolved, about 3 minutes. Remove from heat and stir in the pineapple. Spoon the pineapple mixture evenly among the muffin tins or baking molds; set aside.
In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, milk, coconut oil, egg, and vanilla. Add the flour mixture to the sugar mixture and stir until just blended. Fill the muffin pans or baking molds evenly with the batter. Bake side by side or cross stacked (top layer will cook slightly faster) until a toothpick inserted into the center of a cake comes out clean, 30 to 40 minutes. Cool the cupcakes it the pans on a rack for 10 minutes. To loosen run a knife around the side of the muffin cups or simply pop out of the silicone molds. Remove the cupcakes from the pans or molds and cool upside down (pineapple side up) on racks. Drizzle and extra syrup in the pans or molds over the cupcakes.
*spray your knife with cooking spray to keep the ginger from sticking.