Ingredients
3 Tbs Blood Orange Fused Olive Oli
1/3 cup brown sugar
1 Tbs water
1 pineapple, cut into slices and chopped (or one can pineapple)
1 & 1/3 cup all purpose flour
2 tsp baking powder
2/3 cup milk
3 tsp Biancolilla EVOO ( or any medium EVOO)
1 egg
1 tsp vanilla extract
Directions:
Preheat oven to 350.
Mix Blood Orange EVVV with brown sugar and water in small bowl. Pour into a 9″ round cake pan or 8×8″ square pan. Spread to cover the bottom. Arrange pineapple slices in pan. Set aside.
In mixing bowl, whisk dry ingredients. Add milk. Stir in the Biancolilla olive oil, egg and vanilla. Beat until combined and batter has a creamy consistency. Spoon batter over fruit in the pan.
Bake for 30-35 minutes. Remove from oven and cool for 5 minutes. Loosen from pan, place plate on top of cake and invert cake onto plate. Serve warm.