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


Recipe Summary

25 mins
1 hr 5 mins
8 slices


Ingredient Checklist


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.

  • 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; fat 21g; cholesterol 65mg; saturated fat 11g; carbohydrates 46g; mono fat 5g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 28g; protein 7g; vitamin a 512.8IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 48.5mcg; vitamin b12 0.1mcg; sodium 376mg; potassium 103mg; calcium 49mg; iron 1.5mg.