Upside-Down Blood Orange Pineapple Cake

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 EVOO (like the Portuguese Galega EVOO)
1 Egg
1 tsp Vanilla

Preheat oven to 350°.

Mix 3 tsp Blood Orange olive oil with brown sugar and water. Pour into a 9” round or square cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside.

In mixing bowl, stir dry ingredients together. Add milk. Stir in 3 Tbsp Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and the batter has a creamy consistency. Spoon batter over fruit in the cake pan.

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.
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