Pineapple who? No fruit here in this upside-down cake, just a brown sugary streusel-like layer of walnuts, coconut and granola baked under (then flipped over) a vanilla coffee cake.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place half of the butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Add coconut, brown sugar, granola and walnuts; stir to mix thoroughly. Spread evenly in pan. Set aside.

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  • In a medium bowl, stir together flour, baking soda and salt. Set aside. Melt remaining 1/3 cup butter; cool slightly.

  • In a large bowl, combine the melted butter, egg, granulated sugar, yogurt, orange zest and vanilla; stir until smooth. Stir in flour mixture just until combined. Gently spread batter over granola mixture in pan.

  • Bake for 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate. Replace any topping that sticks in pan. Serve warm or cool.

Nutrition Facts

396 calories; total fat 21g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 65mg; sodium 376mg; potassium 103mg; carbohydrates 46g; fiber 2g; sugar 28g; protein 7g; trans fatty acid 1g; vitamin a 513IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 49mg; iron 1mg.

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