Pineapple Upside-Down Cake

Pineapple Upside Down Cake
Serves 8 to 10

Ingredients
1/4 (one quarter) C (1/2 stick) butter
1/4 (one quarter) C natural brown sugar
7 canned pineapple rings, plus 1/4 cups reserved pineapple juice from can
7 frozen pitted cherries, thawed
1 C whole wheat pastry flour
1 C unbleached white flour
3/4 (three quarters) C sugar
1 T baking powder
1 t salt
1 egg
2 T canola or sunflower oil
1/2 (one half) C low fat milk
Method
Preheat oven to 350°F. Over low heat, melt butter in a 10-inch cast iron or other oven-proof skillet. Remove from heat and add brown sugar, stirring to remove lumps and evenly distribute over the bottom of the skillet. Arrange pineapple slices on the brown sugar, six in a circle and one in the middle. Put a cherry in the center of each pineapple ring. Combine pastry flour, white flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, beat the egg. Whisk in the oil, milk and pineapple juice. Add the egg mixture to the flour and stir well to combine completely. Spoon batter over pineapple in the skillet, spreading evenly to the edges of the pan. Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out free of crumbs. Let the cake cool for 5 minutes before carefully inverting it onto a large round serving platter.
Nutrition
Per serving (About 3.5oz/100g-wt.): 260 calories (70 from fat), 8g total fat, 3.5g saturated fat, 4g protein, 43g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 390mg sodium

-Recipe courtesy of George Economos. Whole Foods, Palatine, IL

Tags: cake, cast iron skillet, dessert, george economos, recipe, whole foods
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