Low Carb Pineapple Upside Down Cake
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Ripe pineapple||1 , skin removed, cut into 16 thin wedges and cored (Pick A Firm One)|
|All purpose flour||1 Cup (16 tbs)|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Low fat buttermilk||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1 Teaspoon|
Preheat oven to 350. Brush a glass round baking pan with oil; line with a strip of parchment paper, leaving an overhand on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4-5 inches long, arrange in pan in groups of four, alternating directions.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto serving platter.