- 3 Tbsp Fused Blood Orange Olive Oil
- 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 Portuguese Galega Extra Virgin Olive Oil
- 1 Egg
- 1 tsp Vanilla
Preheat oven to 350°.
Mix 3 tsp Fused Blood Orange olive oil with brown sugar and water pour into a 9” round cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside.
In mixing bowl, stir dry ingredients. Add milk. Stir in 3 Tbsp Portuguese Galega Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and batter has a creamy consistency. Spoon batter over fruit in the 9” round 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.