GOOD TO KNOW In this fruit-topped, vanilla-scented cake, vegetable oil stands in for butter, reducing the amount of saturated fat in each portion. Swapping out a third of the all-purpose flour with whole-wheat flour boosts the fiber content.
Recipe information
Yield
serves 8
Ingredients
1
1
1
1
1
1
1
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3
2
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Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on two sides. Brush parchment with oil. Sprinkle bottom of pan with 1/4 cup brown sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
Step 2
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt. In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup brown sugar. Add flour mixture; mix just until combined. Pour batter over pineapple in pan. Tap pan firmly on counter to release any air bubbles, then smooth top.
Step 3
Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Transfer to a wire rack and let cool 20 minutes in pan, then invert onto a serving platter (peel off and discard paper). Serve warm or at room temperature.
preparing pineapple
Step 4
Slice off top and bottom so pineapple sits level on board. Slice off skin in wide strips. Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 343
Step 7
Fat: 11.1g (1.6g Saturated Fat)
Step 8
Protein: 5.5g
Step 9
Carbohydrates: 58.4g
Step 10
Fiber: 2.8g