Lighter Pineapple Upside-Down Cake

• 1/3 cup vegetable oil, such as safflower, plus more for pan
• 1 cup packed light-brown sugar
• 1 firm ripe pineapple, peeled, cut into 16 thin wedges, and cored (see below)
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3/4 cup low-fat buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on two sides.
3. Brush parchment with oil.
4. Sprinkle bottom of pan with 1/4 cup brown sugar.
5. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
6. In a medium bowl, whisk together both flours, baking powder, baking soda, and salt.
7. In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup brown sugar.
8. Add flour mixture; mix just until combined.
9. Pour batter over pineapple in pan.
10. Tap pan firmly on counter to release any air bubbles, then smooth top.
11. Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes.
12. Transfer to a wire rack and let cool 20 minutes in pan, then invert onto a serving platter (peel off and discard paper).
13. Serve warm or at room temperature.
14. Slice off top and bottom so pineapple sits level on board.
15. Slice off skin in wide strips.
16. Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge.
17. (Per Serving)
18. Calories: 343
19. Fat: 11.1g (1.6g Saturated Fat)
20. Protein: 5.5g
21. Carbohydrates: 58.4g
22. Fiber: 2.8g

vegetable oil, lightbrown sugar, firm ripe pineapple, flour, flour, baking powder, baking soda, coarse salt, lowfat buttermilk, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/lighter-pineapple-upside-down-cake-387603 (may not work)