Fresh Pineapple Upside-Down Cake

Fresh Pineapple Upside-Down Cake
Photo by Scott Phillips

Ingredients

  • 1 small, ripe pineapple, trimmed, quartered, cored, and cut into ¼-inch-thick slices
  • ¾ cup packed dark brown sugar
  • 2/3 cup plain nonfat yogurt
  • 1 tsp. vanilla extract
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • ¼ tsp. salt
  • 2 large eggs
  • + 5 more ingredients
    • 1-½ tsp. finely grated orange zest
    • 8 oz. (2 cups) cake flour
    • 2-½ tsp. baking powder
    • 2 oz. (4 Tbs.) butter
    • ¾ cup sugar

Heat the oven to 350°F and lightly butter the sides of an 8-inch square pan.

View full recipe at Fine Cooking

Comments

Variations on Fresh Pineapple Upside-Down Cake

  • Fresh Pineapple Upside-Down Cake
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 2/3 cups all-purpose flour
    • 2 large eggs
    • 2/3 cup granulated sugar
    • +5 other ingredients


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