Wednesday, January 16, 2008

Pineapple Upside Down Cake

I don't usually eat a lot of pineapple, but for some reason all of the fresh pineapple in the grocery store has been calling me. I was flipping through this month's issue of Everyday Food (yes, it is my favorite magazine) and saw a lighter version of pineapple upside down cake using fresh pineapple. I must admit I have never made pineapple upside down cake from scratch so I was excited to try this recipe. I was originally making this recipe to go with the pasta bake below that I took my friend. I decided I could make two just as easily as one. I'm glad I did. My husband really liked this recipe. The cake was delicious and as an added bonus it released from the pan beautifully.

Light Pineapple Upside Down Cake
Recipe Courtesy of Martha Stewart

Serves 8
  • 1/3 cup vegetable oil, such as safflower, plus more for pan
  • 1 cup packed light-brown sugar
  • 1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup whole-wheat flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  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. In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
  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. 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).

1 comment:

ruthEbabes said...

I love pineapple upside down cake, only ever made it with tinned pineapple but I'm sure fresh pineapple was so much better!

i'll have to give this a go sometime. Thanks for sharing!