Here’s a quick and easy recipe for a healthier pineapple upside down cake. All the awesome flavor, none of the refined sugars!
Course: Baking, healthy baking, Healthy Snacks
Cuisine: Clean Eating
Keyword: Healthier Pineapple Upside Down Cake
Servings: 8people
Author: Stephanie
Ingredients
1½CupsFlourI used Buckwheat flour
3Eggs Whisked
4-6Pineapple rings Tinned, in natural juice, drained
½CupGreek yogurtFull fat
¼CupMaple syrup100% Pure
1level tspBaking powder
1tspButter Melted, unsalted
Instructions
Heat your oven to 200c or 390f depending on your oven and line a cake pan with parchment paper. I draw round the tin to cut out the base and then line the sides, using a little room temperature butter to stick the parchment to the tin
In a large mixing bowl add the whisked eggs, Greek yogurt and maple syrup and combine well. You can use either a hand whisk or electric beaters to do this
Sift the dry ingredients: flour and baking powder into the wet ingredients and mix until just combined
Use the melted butter to grease the bottom of the cake tin and then place your pineapple rings into the cake pan and then pour the cake batter on top of the pineapple rings
Bake for 25 minutes and check it's cooked through using a sharp knife or skewer inserted into the middle of the cake to make sure it comes out clean. If it doesn't, put the cake back into the oven for another 5 minutes
Cool the cake down in its tin for at least 25 minutes and then turn it out onto a wire rack, gently peeling the parchment paper off the top