Upside-Down Blood Orange Pineapple Cake

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Ingredients: 

• 3 Tbsp MOV 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 MOV Extra Virgin Olive Oil
• 1 Egg
• 1 tsp NHHS Vanilla Extract

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.
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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.
​​Enjoy!

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