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.
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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 !
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