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