Mini upside-down fruit cakes

Mini upside-down fruit cakes

6
20 min
25 min

Ingredients

Topping:

1 cup Del Monte chunky style fruit cocktail

1 tbsp (15 ml) maple syrup

1/2 tsp (2 ml) vanilla extract

1/4 tsp (1 ml) cinnamon powder

1/2 tbsp cornstarch

Cake:

1 cup unbleached all-purpose flour

2 tsp baking powder

1/2 tsp (1 ml) cinnamon powder

1 pinch salt

½ c fruit cocml) maplektail puree

1/3 cup Del Monte fruit cocktail syrup

2 tbsp (15 ml) canola oil

1 tbsp (15 syrup

1 tsp vanilla extract

* For the fruit puree, simply puree the fruit in a blender or food processor.

Preparation

1. Preheat the oven to 350 °F (175 °C) and oil 6 muffin tin cups. 

2. In a bowl, whisk together all the ingredients except the topping. Divide the mixture between the moulds. Set aside.

3. In a bowl, combine flour, baking powder, cinnamon and salt. 

4. In a large bowl, combine fruit puree, syrup, canola oil, maple syrup and vanilla. Whisk in dry ingredients. 

5. Divide the dough between the moulds. Bake 25 minutes or until a toothpick inserted into the cake comes out clean. Let cool. 

6. Unmould and turn the cakes over.