1930s Pineapple Upside Down Cake
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
- Preheat 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.
- Sprinkle chopped
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
Source: Recipe developed by Ellie Krieger, RD.
Reprinted with permission from