This classic cake was made famous by women’s magazines after canned pineapple
became available in slices. The recipe here gets a fresh, healthy update with canola
oil keeping it moist, light and low in saturated fat; the addition of tender, whole-grain
pastry flour; and a lovely kick of crystallized ginger to mingle with the pineapple
in the caramelized topping. You and your guests will be turned upside down by it!
canola oil cooking spray
1/3 cup packed dark brown sugar 75 mL
4-5 pineapple rings (about 1/4 of whole pineapple) about 1/2-inch (1.25-cm) thick
2 tablespoons chopped crystallized ginger 30 mL
1 1/4 cups all-purpose flour 310 mL
3/4 cup whole-wheat pastry flour* 175 mL
3/4 cup granulated sugar 175 mL
1 teaspoon baking powder 5 mL
1 teaspoon baking soda 5 mL
1 cup low-fat buttermilk 250 mL
1/2 cup canola oil 125 mL
2 large eggs
1 1/2 teaspoons vanilla extract
Heat oven to 350 degrees F (180 degrees C). Generously spray bottom of 9-inch
(22-cm), nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly
with brown sugar, then arrange pineapple rings on top in one layer.
ginger pieces in spaces around pineapple rings and in their centers.
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
Combine wet and dry ingredients and mix 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, 40-50 minutes.
Let cool for 5 minutes, then run knife around cake edges and, using oven mitts,
invert cake onto large serving plate.
Yield: 8 servings
* Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry
Nutritional Analysis Per Serving Serving size: 1 slice Calories 390 Total
Fat 16g Saturated Fat 1.5g Cholesterol 55mg Sodium 270mg Carbohydrates 57g Fibre
2g Protein 6g