Skinny Pineapple Upside-Down Cake
Believe it or not, I’ve never made a pineapple upside down cake. It’s not that they don’t sound delicious, I just never found the right occasion…The right occasion, this time, turned out to be a lovely ripe pineapple.
What makes this cake skinny is that it uses whole wheat flour, less fat, less sugar and by favorite tenderizer in cakes, low-fat buttermilk. It also lacks the trademark of a pineapple upside down cake, the maraschino cherry but I found that it wasn’t really necessary, as this cake is delightful just as it is.
Skinny Pineapple Upside-Down Cake (adapted from Everyday Food)
Makes one 9-inch cake
⅓ cup canola oil, plus more to oil the baking pan
1 cup packed brown sugar, divided
1 firm, ripe pineapple, cored and cut into 12 or 16 wedges
1 cup all purpose flour
½ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoons baking soda
½ teaspoons kosher salt
¾ cup low fat buttermilk
1 teaspoon vanilla extract or paste
Preheat the oven to 350˚F. Rub teaspoon or so canola oil into the baking pan. Line with parchment paper leaving a large overhang.
Sprinkle ¼ cup brown sugar on the bottom of the parchment-lined pan. Arrange pineapple in an artful manner.
In a medium-sized bowl, whisk to combine flours, baking powder, soda and salt.
In a large bowl, whisk to combine the remaining ¾ cup brown sugar, buttermilk, eggs and vanilla. Fold in the flour mixture and mix until just combined. Pour batter over pineapple, using an offset spatula to ensure that the batter reaches all four corners of the pan. Tap the pan on the counter to help the batter to settle on the bottom of the pan.
Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the pan comes out clean. Allow the cake to cool about 30 minutes and then invert onto a cake plate. Serve warm or at room temperature. Enjoy this skinny delight.