Light Pineapple Upside-Down Cake
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
- 1/3 cup vegetable oil, such as safflower, plus more for pan
- 1 cup packed light-brown sugar
- 1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup 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 flours, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).