Servings: eight to ten.
Tangy pineapple and a buttery-sweet brown sugar topping are a good match for this yogurt cake. If you don’t have a square pan, a 9×2-inch round pan works too.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this today to have with tea. Lovely! I made the caramel with 1/2 cup brown sugar plus two tablespoons and with 6 tbsp of butter. My daughter who loves pineapple thought this was amazing.
I've made this recipe many times (it is so goood!), but I substituted the orange zest with lime zest; cured in sugar, and it's 5 star every time!! I've wowed many tasters with this one :) it Is the perfect balance of ingredients, nice 1 !
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?