Lighter Pineapple Upside-Down Cake

By amybites

343 calories, 11.1g fat, 1.6g saturated fat, 5.5g protein, 58.4g carbohydrates, 2.8g fiber

Ingredients

• 1/2 cup vegetable oil
• 1 cup packed light brown sugar
• 1 firm ripe pineapple, peeled, cut into 16 thin wedges, and cored
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3/4 cup low-fat buttermilk
• 2 large eggs
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 350ºF. Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on 2 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.

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.

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 serving platter (peel off and discard paper). Serve warm or at room temperature.