Light Pineapple Upside-Down Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Ingredients
1/3 c. vegetable oil, such as safflower
1 c. packed light-brown sugar
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. teaspoon baking soda
1/2 tsp. teaspoon salt
3/4 c. low-fat buttermilk
1 tsp. pure vanilla extract
1 ripe firm pineapple
2 large eggs
Instructions
Preheat oven to 350 degrees F. 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.
In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
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.
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). Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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