Friday, May 13, 2005

Lighter Pineapple Upside-Down Cake

Lighter Pineapple Upside-Down Cake (Adapted from Everyday Food)

1 cup all-purpose flour
1/2 cup whole-wheat pastry flour (if you don't have this, feel free to use all-purpose)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar, divided
1 ripe firm pineapple (skin removed), cut into 16 thin wedges with the core removed from each wedge
3/4 cup low-fat buttermilk
1/3 cup canola oil
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350

In a medium bowl, whisk together flours, baking powder, baking soda and salt.

Lightly coat a 9" square baking pan with cooking spray - place a piece of trimmed parchment paper into the bottom. Coat the top with cooking spray. Scatter the bottom of the pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5" long - arrange in pan in groups of four, alternating each set in a different direction.

In a large bowl, whisk together buttermilk, oil, eggs, vanilla and remaining 3/4 cup sugar. Pour in dry ingredients and mix just until combined. Pour mixture over pineapple and tap the pan firmly on counter to settle batter. Use an off-set spatula to smooth the top.

Bake until a toothpick placed in center of cake comes out mostly clean with a few moist crumbs attached, about 45 to 55 minutes. Remove and place pan on a wire rack to cool for 20 minutes. Invert cake onto a serving platter and peel off parchment to serve.

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