INGREDIENTS

1 ½ cup (180 g) All-Purpose Einkorn Flouror 1 cup (96 g) Einkorn Wheat Berriesground to whole wheat flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
8 tablespoons (113 g) unsalted butter, at room temperature, plus more for greasing the pan
¾ cup (150 g) sugar
2 large eggs
½ cup (122 g) whole milk yogurt
14 ounce of fresh or canned pineapple chunks
1/4 cup pineapple juice from pineapples
1/4 cup dark brown sugar

INSTRUCTIONS

Preheat the oven to 350°F. Butter an 8-inch square pan. Cut a piece of parchment paper 7-inches wide and place in the pan, creasing at the bottom of the pan and allowing the rest to hang over the edges. Lightly butter the parchment paper. Arrange the 14 ounces of pineapple chunks on the bottom of buttered parchment, sprinkle with the brown sugar.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
In a bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2 to 3 minutes. Add ¾ cup (150 g) of sugar and mix on medium-low for 1 minute, until the butter is whipped. Add the eggs and mix until just combined, scraping down the sides and the bottom of the bowl. Detach the bowl from the mixer.
Fold half of the flour mixture into the egg mixtures. Fold in half of the yogurt, then add the remaining flour and finish with the yogurt until just combined. Add in the pineapple juice yo thin batter down a but and give a burst if pineapple flavor.
Pour the batter into the baking pan covering the brown sugar and pineapple chunks.
Bake for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan on a rack for 15 minutes, then invert the cake on a serving dish. Carefully remove the parchment paper and serve.
Store in a sealed container at room temperature for up to 2 days.

Recipe adapted from Carla Bartolucci’s book Einkorn upside down blueberry cake.