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Fresh Pineapple Upside-Down Cake

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Serves 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 9x2-inch round pan works too.

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

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

Make the caramel:

In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Scatter or arrange the pineapple slices evenly in the caramel, overlapping them slightly. Gently press the fruit into the caramel.

Make the cake:

Sift together the cake flour, baking powder, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy and lighter in color, about 3 min. Beat in the orange zest and vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter mixture and, on low speed, mix just until the flour disappears. Add the yogurt and mix until just blended. Gently mix in the remaining flour. Scoop large spoonfuls of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 min. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 min. to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 370; Fat (g): fat g 15; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 9; Protein (g): protein g 4; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 56; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 1;

Photo: Scott Phillips

Lovely light cake. I included a few glace cherries as I had them, and it looked very impressive. Only criticism; it's a little bit sweet for my taste.

Delicious!!! I would definitely make this again, but I give only 4 stars because the center came out gooey (after following all directions) and I could not see that with the dark golden brown crust top until I flipped it over. I think the problem is that the cake batter is too thick, so next time I will add the juice from the zested orange.

Delicious! I thought the batter looked a little thick so I added a splash of half and half. The cake came out beautifully! This one is definitely going into my repertoire.

Fairly easy to prepare and quite tasty. I may have burned the caramel sauce. Perhaps it was the demarara sugar I used? I would make it again.

Worked beautifully. Tasted wonderful.

Very nice cake. Had a very moist, just a little dense texture like most pineapple upside-down cakes. I really like the orange zest but only used a scant teaspoon. I couldn't find my 8 in square so I used a 9 in round...worked perfectly. Make sure you use at least a 2 inch side pan. Pretty presentation as it stood nice and tall.

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