I can recommend this Pineapple Upside Down cake. Pineapple Upside-Down Cake Thomas Keller Ingredients Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/4 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350ÃÂF. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into 1/4 inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) Serves 8

Sharon....that sounds beyond yummy....but I have a question... You are mixing 1 1/2 cups flour with 3/4 cups sugar... The only liquid stuff is the 2 eggs and 1/2 cup butter. You say pour into the tart tin.....I don't believe that mix would pour. Is it like a pie crust?? Where you press it into the tin with your fingers?Or is something missing? My pie crust calls for 1/3 cup of lard/butter per one cup of flour and about 1/8 cup water....so I am guessing this is like pastry?? Linda C

LOL! Good one, Linda. So true. I don't like sugary drinks, but do sometimes indulge in a diet soda because I do like them. I also like cookies. So I might have a cookie with a diet soda. I'm under no illusions regarding the sugars, starches and effects of artificial sweeteners. I also do think that a mandarin orange with a glass of water--a common snack for me--which has more than twice the sugar of a cookie and diet soda, has more "nutrition" than sugar. :) Whole fruit and clean water are better than refined flour/sugar and chemical water, but it's not an alternative to sugar. The question on the maple syrup is quantity. As has been said, the difference in glycemic index number for the amount one would likely put in a standard serving of coffee is negligible. Glycemic index does matter for a lot of people with sugar processing issues--which is a much larger group than just diabetics. But with the maple syrup as sweetener, how much syrup is used? Does it alter the coffee flavor enough with a smaller dose than solid sugar? Does the smaller amount of sugar by volume mean that they're using significantly less sugar? Does the psychological effect of using one of the most expensive sugars boost their feelings of contentment, thereby affecting their body chemistries? Is calling it "healthier" just an excurse to indulge in real maple syrup? Really really really good coffee doesn't need sweetening. I'm not interested enough in coffee to become one of the mad scientists who perfect the craft. There was a fabulous restaurant near where I lived during my mid-20's which had awful parking, so died, but they also had the best coffee I've ever had (always--not a one off accident). Very rarely have I met its match--including by said mad scientists at home (I saw a report of some commercial ones an hour away who might have the answer) so I just don't bother with it. Still, a better way to deal with the issue at hand is to switch to tea. Both Darjeeling and Oolong are delicious without sugar or cream.

Here's a recipe for Walnut Sour Cream Coffee Cake that I used to make at a restaurant in San Francisco. I got the recipe from the Orowheat Bakery cookbook: Batter: 1 cup butter 1 cup sugar 1 tsp vanilla 2 eggs 2 cups sifted all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 cup sour cream Filling and Topping: 1/3 cup firmly packed brown sugar 1/4 cup white sugar 1 tsp cinnamon 2/3 cup cereal, such as granola, oatmeal, or Müslix 1/2 cup chopped walnuts For the batter, cream butter and sugar together until light and fluffy. Blend in vanilla. Add eggs one at a time and beat until smooth. Sift together flour, baking powder, soda, and salt. Add to creamed mixture alternately with sour cream. For filling and topping: Combine all ingredients thoroughly. Turn half the batter into a buttered 9 inch square baking dish. Sprinkle with half the brown sugar mixture. Cover with remaining batter and sprinkle with the rest of the sugar mixture. Bake at 350° for 50 minutes. Yield: 9 servings You might be able to adapt this for cupcakes.