Pineapple Upside Down Yogurt Cake
60 mins Serves 10 An easy recipe for super moist, homemade pineapple upside-down cake made with STAR Extra Light Olive Oil, yogurt, and a buttery-sweet brown sugar topping. #STARFineFoods Ingredients: For the Cake6 to 8 pineapple rings (fresh or canned) 6 to 8 Maraschino Cherries 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾-cup nonfat yogurt 2 large eggs 1 teaspoon pure vanilla extract ⅓-cup STAR Extra Light Olive Oil ¾-cup light brown sugar
For the Topping
4 tablespoons unsalted butter ¾-cup light brown sugar 1 tablespoon bourbon Instructions:
Preheat oven to 350F.
Grease an 11×7 baking pan with cooking spray or you can also use an 8-inch cake pan or an 8×8 brownie pan. Arrange the pineapples on the bottom of the prepared pan and add a maraschino cherry in each pineapple hole; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together yogurt, eggs, vanilla, olive oil, and ¾ cup light brown sugar.
Add flour mixture to the yogurt mixture and mix just until combined and no lumps appear. Set aside.
In a nonstick skillet, melt 4 tablespoons butter over medium-high heat; add the brown sugar and bourbon and stir and cook until sugar is dissolved.
Pour the buttery mixture over the pineapples. Pour the previously prepared batter over pineapples.
Tap the pan on the counter to settle the batter, and smooth top with an offset spatula.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let stand for 30 minutes in the pan; invert onto a serving platter. Cut and serve.
Ingredients
- For the Cake
6 to 8 pineapple rings (fresh or canned) - 6 to 8 Maraschino Cherries
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾-cup nonfat yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓-cup STAR Extra Light Olive Oil
- ¾-cup light brown sugar
- For the Topping
4 tablespoons unsalted butter - ¾-cup light brown sugar
- 1 tablespoon bourbon
Instructions
Preheat oven to 350F.
Grease an 11×7 baking pan with cooking spray or you can also use an 8-inch cake pan or an 8×8 brownie pan. Arrange the pineapples on the bottom of the prepared pan and add a maraschino cherry in each pineapple hole; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together yogurt, eggs, vanilla, olive oil, and ¾ cup light brown sugar.
Add flour mixture to the yogurt mixture and mix just until combined and no lumps appear. Set aside.
In a nonstick skillet, melt 4 tablespoons butter over medium-high heat; add the brown sugar and bourbon and stir and cook until sugar is dissolved.
Pour the buttery mixture over the pineapples. Pour the previously prepared batter over pineapples.
Tap the pan on the counter to settle the batter, and smooth top with an offset spatula.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let stand for 30 minutes in the pan; invert onto a serving platter. Cut and serve.
Preheat oven to 350F.
Grease an 11×7 baking pan with cooking spray or you can also use an 8-inch cake pan or an 8×8 brownie pan. Arrange the pineapples on the bottom of the prepared pan and add a maraschino cherry in each pineapple hole; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together yogurt, eggs, vanilla, olive oil, and ¾ cup light brown sugar.
Add flour mixture to the yogurt mixture and mix just until combined and no lumps appear. Set aside.
In a nonstick skillet, melt 4 tablespoons butter over medium-high heat; add the brown sugar and bourbon and stir and cook until sugar is dissolved.
Pour the buttery mixture over the pineapples. Pour the previously prepared batter over pineapples.
Tap the pan on the counter to settle the batter, and smooth top with an offset spatula.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let stand for 30 minutes in the pan; invert onto a serving platter. Cut and serve.
Recipe developed by: http://www.diethood.com
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hr 20 mins
Serves: 10
