Light Pineapple Upside-Down Cake
Genevieve & Michel
Recipe courtesy Everyday Food
ingredients
- 1/3 cup safflower oil
- 1 cup packed light-brown sugar
- 1 ripe pineapple cut into 16 thin wedges and cored
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup low-fat buttermilk
- 1 tsp pure vanilla extract
directions
- 1
1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
- 2
2. In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
- 3
3. In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
- 4
4. Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
Source: Everyday Foods
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