On Tap Oil & Vinegar Recipe Detail

Upside-Down Blood Orange Pineapple Cake

with Blood Orange and Extra Virgin Olive Oils

Ingredients:

• 3 Tbsp Blood Orange Olive Oil
• 1/3 cup brown sugar
• 1 Tbsp water
• 1 pineapple, sliced and chopped (or 1 can of pineapple)
• 1 1/3 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 2/3 cup milk
• 3 tsp Extra Virgin Olive Oil
• 1 Egg
• 1 tsp Vanilla

Directions:

Preheat oven to 350°F.
Mix 3 tsp Blood Orange Olive Oil with brown sugar and water. Pour into 9” round cake pan and spread to cover bottom. Arrange pineapple slices in pan. Set aside.

In mixing bowl, stir together dry ingredients. Add milk. Stir in 3 Tbsp Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and batter has creamy consistency. Spoon batter over fruit in cake pan.

Bake 30-35 minutes. Remove from oven and cool 5 minutes. Once cooled, loosen from pan, place plate on top of cake and invert onto plate. Serve warm.