Pina Colada Upside Down Yoghurt Cake

I've always loved the story of how Molly Wizenberg and Brandon Petit met because of her blog, and partly because of a recipe for French Yoghurt Cake. If you don't read Molly's blog, Orangette, you should add it to your list. She is brilliant.

So, since it's the last couple of days that I'll get to spend with my Guy, I decided it was fitting to make a yoghurt cake. I also had a pineapple. I like pineapple. I like pineapple upside down cake. One thing led to another.

I was sneaky when I made this cake because I pretty much had John make it. While I was making the pineapple, he was putting together the cake. It came out wonderfully.

This is just a quick post because John is taking a phone call and I want to put this together quickly for you while he handles that.

Try this cake. It's yummy. I like it a lot and it's even better on day two.

Pina Colada Upside Down Yoghurt Cake

1 1/2 Cups Flour, Sifted
3/4 Cup Sugar
2 Teaspoons Baking Soda
1/2 Cup Canola Oil
1/2 Cup Plain Non-Fat Yoghurt
3 Eggs
Zest of 1 Lemon
1/2 Cup Unsweetened Coconut
1/4 Cup Unsweetened Coconut, toasted (for the top)

For the Pineapple

1 1/2 Cup Pineapple
1/4 Cup Light Brown Sugar

Preheat the oven to 350F.
In a large bowl, mix all the ingredients for the cake into a smooth batter, except for the extra toasted coconut.

In a small pan, add the pineapple and sugar and cook over medium heat for five minutes or so until the sugar has become a thick syrup. Grease an 8-inch round cake pan. Put the pineapple and syrup in the pan and even spoon over the cake batter. Don't stir it up, you want the pineapples at the bottom.

Bake for about 25 minutes until golden brown and a knife comes out clean. Let cool in the pan completely. When cool, run a knife around the edges of the pan and then put a plate on top. Flip over so the top of the cake is on the plate and the bottom is open to the air. It will be syrupy with big chunks of pineapple everywhere. Top with the toasted coconut.

Eat in wedges at 11pm after walking home from the movies with your beloved while furiously debating the fight sequences in The Amazing Spiderman and smuggling in your own beer.

Twenty

I would give you recipes, like the Mango Oat Pancakes I made this morning, or the ideas behind random attempts at cheese souffles, or tell you about the Tilapia..... thing... that I plan on making for dinner tonight.

But right now, it's my day off. There are twenty fingers and twenty toes hanging out in this room, and we've got three months worth of TV to catch up on. Today will be about my Stunt Guy.

Happy Independence Day to all of the Americans.

Happy Murray made the Semi-Finals to all of the Brits.

Happy Wednesday to me.

Leaving on a Jet Plane

It's a three day "weekend" for us at the circus and in about 18 hours I'm getting on a plane and heading out to spend a brief 67 hours with my Stunt Guy. It's probably going to fly by faster than I can blink, but it's necessary since we haven't seen each other since April 12th.

Living 2,000 miles apart is probably the dumbest idea he and I have had. All our ideas look good on paper but tend to devolve into a pile of poo. I think we need better paper.

So off I go. I've got a couple of recipes queued up for while I'm gone. I've got another trip planned in a couple of months so if anyone is interested in being a guest blogger, I'd love to have you!

While I'm gone, don't forget to enter my giveaway. You could win $5 to help turn your culinary dreams into a reality. Seriously, though, think of what your hourly wage would be if you spend 47 seconds and make $5.

Time to finish packing. I will remember my vitamins I will remember my vitamins......