12 February, 2014
whole wheat pineapple upside down cake
I’ve wanted to try an upside down cake for a long time, they look so good in pictures! Well, two challenges had to be worked out:
1. To cut a fresh pineapple with a circular core (I did not want to use canned pineapple).
2. To make a good looking cake that would hold together when turned upside down.
I was in luck to find fresh cut pineapple in the store, so I went right ahead. It took a few attempts to make this. My house has been smelling of pineapples for a few days now!
I use raw turbinado sugar which is the least processed form of cane sugar and hence healthier. It has a subtle molasses flavor and lends a nice brown color to the cake.
I took some tips for making caramel here
Preparation time: 30 minutes to prep batter, 40 minutes to bake.
raw sugar- 5 tbsp.
water- 1 1/2 tbsp.
Whole wheat pastry flour- 1 1/3 cup
raw sugar- 1/2 cup (can use white sugar)
baking powder- 1 tsp.
baking soda- 1 tsp.
salt- 1/2 tsp.
pineapple slices- a few + small chunks for batter
dried cranberries- for decoration
unsweetened applesauce- 1/2 cup
canola oil- 1/2 cup
yogurt- 1/4 cup
1. Preheat oven to 350 °F. Line a 9″ round pan with parchment paper and arrange pineapple pieces with cranberries in the center.
2. Prepare caramel by heating on low, raw sugar and water till the sugar completely dissolves. Pour on top of the pineapples in the pan.
3. Combine dry ingredients (flour, sugar, salt, baking powder and soda) in a bowl, add wet ingredients (applesauce, oil and yogurt). Stir in pineapple chunks. Pour in the pan.
4. Bake for 40-45 minutes, till knife/toothpick inserted in the center comes out clean.
5. Insert a knife gently between the baked cake and the pan to loosen the particles that have stuck to the sides. Allow to cool for an hour before turning upside down. Slowly remove parchment paper.