WITH YOUR WINE Pineapple upside-down cake

This is one of those recipes people forget about, then make, and wonder why they haven’t done it sooner. And it’s not as difficult as it seems, either. The twist here? Used canned crushed pineapple instead of the traditional pineapple rings. The cake will pair nicely with almost any sparkling wine.

Roughly 60 minutes for one 9-inch cake

1 8-oz can crushed pineapple, drained

3 Tbsp butter

3/4 c packed brown sugar

2 large eggs

2 Tbsp plain yogurt

1/2 tsp vanilla

1 c all-purpose flour

3/4 c sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

3/4 stick butter, softened

6 Tbsp plain yogurt

1. Preheat the oven to 350. Place the 3 tablespoons butter in a 9-inch skillet or 9-inch round cake pan, and put the pan in the oven until the butter melts.

2. Tilt the pan to cover all sides with melted butter. Sprinkle the brown sugar evenly over the bottom of the pan, and then cover the brown sugar with the crushed pineapple.

3. Whisk together the eggs, vanilla and 2 tablespoons buttermilk. Mix the dry ingredients in a food processor, and then add the softened butter and remaining yogurt.Blend well. Then add the egg mixture, and mix until just blended.

4. Cover the fruit in the pan with the butter, smooth evenly, and bake 35-40 minutes or until a toothpick inserted into the cake comes out clean. Take the cake out of the oven, and tilt the pan in all directions. This will loosen it from the sides.

5. Let cool for a couple of minutes, and then — very carefully, using oven mitts — put a plate on the top of the pan and turn the cake onto the plate. Lift off the pan, and scrape any mixture off.

Cafe Lago Trinity Hall Irish Pub

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