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HANDS-ON T I M E :
30 minutes
P in eap p le U pside-
D ow n C offee Cake
pr
25 min.
.
35 min.
u
350DF
m
1
12
2
2
5
|
*/2
l/ 2
y2
y2
2
%
1
12
c u p (1 s tic k ) b u tte r
c u p p a c k e d b ro w n s u g a r
c a n n e d p in e a p p le r in g s in ju ic e *
c u p s a ll-p u r p o s e flo u r
ts p , b a k in g p o w d e r
ts p . s a lt
ts p , g ro u n d n u tm e g
cup
(1
stick)
butter, softened
cup granulated sugar
cup packed brown sugar
eggs
cup milk
tsp. vanilla
V a n illa G reek y o g u r t o r s w e e te n e d
w h ip p e d c r e a m (o p tio n a l)
m a r a s c h in o c h e r r ie s (o p tio n a l)
1. Heat oven to 350°F. Butter the bottom and sides
of a 13x9x2-inch baking pan. Line bottom of pan
with parchment paper; set pan aside. For pineapple
topping, melt
l/2
cup butter in a medium saucepan
over low heat. Stir in 1 cup brown sugar. Bring to
boiling over medium heat, stirring frequently. Pour
into prepared pan. Drain pineapple rings, reserving
%
cup juice. Fit 12 rings into bottom of pan.
2. In a medium bowl whisk together flour, baking
powder, salt, and nutmeg. In a large mixing bowl
beat softened butter, granulated sugar, and
%
cup
brown sugar with electric mixer on medium speed
for
2
minutes, scraping sides of bowl occasionally.
Add eggs; beat until combined. On low speed, beat
in half the flour mixture. Pour in reserved Va cup
pineapple juice and the milk; beat until combined.
Beat in remaining flour mixture and vanilla.
3. Spread batter carefully over pineapple slices in pan.
Bake 35 to 40 minutes or until toothpick inserted near
center comes out clean. Cool in pan on wire rack
10 minutes. (If you invert the coffee cake too soon, the
pineapple rings may stick to pan.) Place a serving tray
or baking sheet over coffee cake; carefully invert. If
any pineapple sticks to pan, gently replace on cake top.
4. Serve warm topped with yogurt and maraschino
cherries. Store at room temperature up to 3 days.
Makes
12
servings,
*You will need one
20
-ounce can plus one
8
-ouncc
can of pineapple slices for 12 rings. Reserve the
remaining pineapple for another use.
e a c n s
e r
"' i x c;
396 cay 17gfat, 77 mg ckol
,
290 mg
sodium, 60 g carbr 1 gfiber, 4 gpro.
