UPSIDE DOWN PINEAPPLE CAKE
Pre-heat your oven to 180 ° C. Grease the pan with butter and sprinkle brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
In a medium bowl, whisk 2 cups of flour, 4 teaspoons of baking powder and lemon zest.
In a large bowl, using an electric mixer, beat 1/2 cup of oil and 3/4 cup white granulated sugar until light and fluffy. With mixer on low, beat in the yogurt.
Add the flour mixture to the wet ingredients alternating with 3/4 cup milk/ buttermilk, starting and ending with flour mixture. Beat until smooth.
Carefully pour the batter over the arranged fruit and bake at 180 ° C for 30-40 minutes until the top is golden-brown.
Let the cake rest in the tin for 10-15 minutes before taking it out. Recipe by Shivesh Bhatia from Bake With Shivesh