UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE
3 tablespoons D'Olivo Fused Blood Orange Olive Oil
1/3 cups of brown sugar
1 tablespoon water
1 pineapple – cut into slices and chopped (or 1 can of pineapple)
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoon baking powder
2/3 cup milk
3 teaspoons D'Olivo Mild Ultra Premium EVOO
1 teaspoon vanilla
Preheat oven to 350°
Mix D'Olivo Blood Orange Olive Oil with brown sugar and water. Pour into a 9” round cake pan and spread, covering the bottom. Arrange pineapple slices in the pan. Set aside.
In a mixing bowl, stir together dry ingredients. Add milk. Stir in D'Olivo Mild EVOO. Add egg and vanilla. Beat until combined and batter reaches a creamy consistency. Spoon batter over fruit in the cake pan.
Bake for 30-35 minutes. Remove from oven and cool for 5 minutes. When cake is cooled, loosen from pan, place plate on top of cake and invert cake onto plate. Serve warm.