UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE

Recipe by Veronica Foods

Ingredients

3 Tbsp Fused Blood Orange Olive Oil
1/3 cups of Brown Sugar
1 Tbsp 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 tsp Baking Powder
2/3 Cup Milk
3 tsp Portuguese Galega Extra Virgin Olive Oil
1 Egg
1 tsp Vanilla

Directions

Preheat oven to 350°.

Mix 3 tsp Fused 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 mixing bowl, stir dry ingredients. Add milk. Stir in 3 Tbsp Portuguese Galega Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and batter has a creamy consistency.
Spoon batter over fruit in the 9” round cake pan.

Bake at 350° 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.