Every Day With Rachael Ray

“It’s served warm, which means no waiting for cooldown you can enjoy it in an hour total, from start to finish!” WE LOVE IT: —PAMELA MITCHELL, executive food editor
“It’s not overly sweet like most
upside-down cakes, and cornmeal’s
toasty flavor and crunchy
texture really come through.
I’d eat it for breakfast.”
WE LOVE IT:

—LEAH HOLZEL, food editor

Pineapple Upside-Down Corn Cake

SERVES 8 PREP 30 MIN BAKE 20 MIN

3 tablespoons unsalted
butter, melted
¼ cup plus 3 tablespoons light
brown sugar
½ fresh pineapple—peeled,
quartered lengthwise, cored
and cut crosswise into
¼-inch-thick slices
¾ cup flour
¾ cup stone-ground whole grain
cornmeal

1½ teaspoons baking powder ¼ teaspoon salt ⅔ cup unsweetened applesauce

2 eggs

1. Preheat the oven to 350°. In a 9-inch cast-iron skillet, heat 1 tablespoon butter and 3 tablespoons brown sugar over medium heat, stirring, until melted. Add the pineapple and cook until tender, 5 to 7 minutes. Arrange the pineapple decoratively in the pan. 2. In a medium bowl, combine the flour, cornmeal, baking powder, salt and remaining ¼ cup brown sugar. In a small bowl, combine the applesauce and remaining 2 tablespoons butter. Beat in the eggs. Make a well in the center of the flour mixture, add the applesauce mixture and stir just until incorporated. Spread the batter gently and evenly on top of the pineapple in the skillet. Bake until springy to the touch, about 20 minutes. Let cool slightly, loosen the cake from the pan and invert onto a platter.

WHAT’S IN IT FOR YOU

REAL FRUIT, WHOLE GRAINS

• Fresh pineapple delivers a healthy dose of vitamin C.

• Whole grain cornmeal offers a nutritious boost.

• Unsweetened applesauce
in place of butter creates a rich
texture without fat.

Chocolate-Zucchini Snack Cake

SERVES 9 PREP 25 MIN BAKE 35 MIN

1½ cups flour ¾ cup unsweetened cocoa powder

1½ teaspoons baking powder

1 teaspoon espresso powder ¼ teaspoon salt

1 cup sugar

2 eggs plus 2 egg whites ⅓ cup extra-virgin olive oil

2 cups shredded zucchini
Two 6-ounce containers low-fat
vanilla yogurt

1. Preheat the oven to 350°. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment. 2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan. 3. Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.