I mentioned in my last post that I had some fresh pineapple – one of the things I did with it (other than just eat it – yum!) was make this pineapple upside down cake.
It was in my latest issue of Cooks Country and I loved the easy ‘lightened up’ version they had concocted. They recommend using frozen pineapple – but none of my stores seem to carry it. So fresh can be substituted – but definitely don’t use the canned version.
I haven’t made a pineapple upside down cake in forever – so I knew it was time. You have to eat it quickly though – since it doesn’t keep too well, but believe me – you won’t have a problem doing that! Enjoy!
- 4 cups thawed frozen or fresh pineapple, cut into 1/2 inch pieces
- 1/3 cup packed dark brown sugar
- 1 1/2 Tbsp. unsalted butter
- 2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup fat-free sour cream or yogurt
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 4 Tbsp. butter, melted and cooled
1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
2. Cook pineapple and sugar in a skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated – 10 to 12 minutes.
3. Off heat, stir in butter, lemon juice and vanilla. Pour pineapple mixture into bottom of prepared pan.
4. For the cake, combine the flour, baking powder and salt in a medium bowl.
5. Whisk sour cream, sugar, brown sugar, eggs and vanilla in a large bowl until smooth. Slowly whisk butter into sour cream mixture until incorporated.
6. Stir flour mixture into wet mixture until just combined.
7. Scrape batter over pineapple mixture, spreading to cover.
8. Bake until cake is golden and toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 10 minutes. Turn out onto a platter and cool for 1 hour before serving.
Source: Cook’s Country April/May 2011