A year has passed since my first blog entry! So I'm commemorating it with a lighter Pineapple Upside-down Cake. I like the lightness of oil-based cakes as opposed to most butter-based cakes, but I tinkered with this recipe to make that caramelized sauce richer. Isn't that the whole point of Pinapple Upside-down Cake? The finished product was a light but moist cake topped with juicy pineapple that mellowed out in caramelized brown sugar and butter.
Adapted from Everyday Food's Light Pineapple Upside-Down Cake
1 cup packed light brown sugar
2 tbs butter, softened at room temperature
1 ripe firm pineapple (skin removed), cored and cut into 16 thin wedges
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
3/4 cup low-fat buttermilk
2 large eggs
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Line an 8x8 square baking dish with parchment and then lightly grease the parchment.
Beat the butter and half of the brown sugar in a mixing bowl, then spread it evenly on the parchment. Top the mixture with 4- to 5-inch spears of pineapple in alternating directions.
In a medium bowl, mix together the flours, baking powder, baking soda, and salt. In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and the other half of the sugar. Add the flour mixture, and mix until just combined. Pour the batter over the pineapple and smooth the top.
Bake 50 to 60 minutes, until a toothpick inserted in the middle comes out clean. The top may get a little dark, but don't worry. Cool the cake 20 minutes in the pan, then invert it onto a plate and peel off the paper.