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Upside Down Pineapple Cake
• Tablespoon of olive oil
• 1 cup packed light-brown sugar
• Del Monte pineapple rings
• 1 cup all-purpose flour (spooned and levelled)
• 1/2 cup whole-wheat flour (spooned and levelled)
• 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 180°c. 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. Arrange pineapple rings in pan. 2)In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside. 3)In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top. 4)Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes. 5)Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.