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


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; 21 g total fat; 11 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 65 mg cholesterol; 376 mg sodium. 103 mg potassium; 46 g carbohydrates; 2 g fiber; 28 g sugar; 7 g protein; 1 g trans fatty acid; 513 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 49 mg calcium; 1 mg iron;