Showing posts from June, 2015

Pineapple Upside Down Cake

As far as I can remember, my mom always started this cake by coating the bottom of a pan with a dark brown caramel. This recipe is more Southern in the sense that it calls for a mix of butter and brown sugar, which caramelised the pineapple nicely and gave the cake a wonderfully-rich buttery flavor. Sorry Mom, I like it better this way.

1/2 cup unsalted butter
3/4 cup dark brown sugar
1 can sliced pineapple, drained
1 cup all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1 pinch of salt
1 egg
1/2 cup milk (not non-fat)
1/3 cup greek yogurt or sour cream
3 tablespoons vegetable oil
2 teaspoons vanilla extract


Preheat oven to 350F. 
In a small saucepan, melt the butter. Pour it into a 9-inch cake pan. Tilt the pan to coat sides with butter. Evenly sprinkle the brown sugar over the butter. Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices. Place them in a fan-like shape around center piece.
In a large bowl, whisk together flour, white s…