Pineapple Upside Down Cake

Ingredients

• Canola oil cooking spray
• 1/3 cup packed dark brown sugar
• 4 to 5 pineapple rings (about 1/4 of whole pineapple) about 1/2 inch thick
• 2 tablespoon chopped crystallized ginger
• 1 1/4 cups all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup canola oil
• 2 large eggs
• 1 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°F. Generously spray bottom of 9-inch, nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers.
2. In medium bowl, whisk together all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda. In another medium bowl, whisk together buttermilk, canola oil, eggs and vanilla.
3. Mix wet and dry ingredients until combined. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40 to 50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate.

Nutritional Analysis (per Serving):

Calories:	390		Total Fat:	16g
Cholesterol:	55mg		Protien:	6g
Carbohydrates:	57g		Sodium:	270mg

 Source

CanolaInfo

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