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Pineapple Upside Down Yogurt Cake – An easy recipe for super moist homemade pineapple upside-down cake made with olive oil and yogurt, and a buttery-sweet brown sugar topping.
Celebrating Leap Day with cake! Yeah!
Hi-ya! Happy Leap Day, Happy Monday! To all the babies that were born on this day, please do tell on what day will you celebrate your birthday next year, when the 29th ain’t around?! Will it be on the 1st of March, or on the 28th of February? IS that how it works? I really, really do want to know. 😄
Second discussion on the agenda; talking about 2 sweet treats within 4 days… It’s like someone else took over my blog AND kitchen. But that Lemon Bread? Ugh. It was so dang good.
While I do have a sweet tooth, I try to calm down that beast by not making a whole lot of desserts. I mean, when I look at the sugar content in what is about to go into my belleh, I make myself all kinds of promises. Things like, I’ll eat spinach salads for days. Or, let me have this cake and I’ll run on the treadmill for days. All lies, but still. I’ll believe anything for a slice of cake, know whadda mean?
Having said that, this is a good one, I swear. It’s a bit different than your classic Pineapple Upside Down Cake recipe, but I think that it’s still just as decadent.
There’s at least 1 cup of butter, if not more, in a classic Pineapple Upside Down Cake, but I lightened it up a bit with the help of my trusted nonfat yogurt and STAR’s Butter Flavored Olive Oil, which is a healthier alternative to butter in baked goods. If interested in how to use this olive oil in other baked goods, be sure to check out STAR’s conversion chart for butter to olive oil.
But, the only thing I didn’t mess with in this classic cake is the buttery brown sugar topping. I mean, come on. Who would do that?! We have to live a little.
Also? I call this the very easy cake because we’re just mixing it all in a bowl, or two, with a spoon, and layering it on top of pineapples and sweet, tart Maraschino Cherries by STAR Fine Foods. STAR Maraschino Cherries are premium grade cherries, but more importantly, they are the prettiest darn garnish for cocktails and desserts. 🍒🍒🍒
I should add that I’m also VERY thankful for one layer cakes because I don’t have the skills to make a layer cake with pretty frosting and ribbons. I’m more of a bake-a-cake-with-fruit-underneath-it-and-flip-it-over type of girl. Example 1: Peach Upside-Down Ricotta Cake. Example 2: Bananas Foster Upside Down Cake.
I am nuts over this one, though. It’s that good. And with that whole brown sugar topping stuff? AND some whipped cream? I just can’t. I have zero patience to frost a cake so THIS? It just… it works. 👍
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TOOLS USED IN THIS RECIPE:
Pineapple Upside Down Yogurt Cake Recipe
FOR THE CAKE
- 6 to 8 pineapple rings (fresh or canned)
- 6 to 8 STAR Maraschino Cherries
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4- cup nonfat yogurt (I always use Dannon)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3- cup STAR Butter Flavored Olive Oil
- 3/4- cup light brown sugar
FOR THE TOPPING
- 4 tablespoons unsalted butter
- 3/4- cup light brown sugar
- 1 tablespoon bourbon
- Preheat oven to 350F.
- Grease an 11x7 baking pan with cooking spray or you can also use an 8-inch cake pan or an 8x8 brownie pan.
- Arrange the pineapples on the bottom of the prepared pan and add a maraschino cherry in each pineapple hole; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk together yogurt, eggs, vanilla, olive oil, and 3/4 cup light brown sugar.
- Add flour mixture to the yogurt mixture and mix just until combined and no lumps appear. Set aside.
- In a nonstick skillet, melt 4 tablespoons butter over medium-high heat; add the brown sugar and bourbon and stir and cook until sugar is dissolved.
- Pour the buttery mixture over the pineapples.
- Pour the previously prepared batter over pineapples.
- Tap the pan on the counter to settle the batter, and smooth top with an offset spatula.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let stand for 30 minutes in the pan; invert onto a serving platter.
- Cut and serve.
Recipe NotesWW SmartPoints: 12br]
Inspired by [Martha