Sunday, June 19, 2011
Pineapple Upside Down Cake
Make a caramel with brown sugar, butter, and a bit of corn syrup. I also put a bit of the pineapple juice in it, too. Boiled it for a minute or two, then put it in the cake pan. After it cooled some, I put the pineapple on top of it.
For the cake:
2 cups white whole wheat flour
2 tsp. baking powder
pinch of salt
dash of nutmeg
Sift the dry ingredients together. In another bowl, combine:
1 cup Greek yogurt (plain)
almost a cup of sugar
1/2 cup canola oil
Stir the wet ingredients into the dry. Don't over mix.
Bake in a 350 degree oven, for 50-55 minutes. Turn out onto a cake plate (with a lip so the caramel doesn't run over the edge.)
You can add cherries, too, but my husband doesn't like them, and I made the cake for Father's Day... he said it was great with aforementioned ice cream.