Top each slice of coffee cake with a dollop ofwhipped creamand a cherry for a photo-worthy finish.
It will last for up to 24 hours stored at room temperature.
Line bottom of pan with parchment paper; set pan aside.
Credit: Andy Lyons
For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat.
Stir in 1 cup brown sugar.
Bring to boiling over medium heat, stirring frequently.
Pour into prepared pan.
Drain pineapple rings, reserving 1/2 cup juice.
Fit 12 rings into bottom of pan.
Make Cake
In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
Add eggs; beat until combined.
On low speed, beat in half the flour mixture.
Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined.
Beat in remaining flour mixture and vanilla.
Bake and Flip
Spread batter carefully atop pineapple slices in pan.
Bake 35 to 40 minutes or until toothpick inserted near center comes out clean.
Cool in pan on wire rack 10 minutes.
(If you invert the coffee cake too soon, the pineapple rings may stick to pan.)
Place a serving tray or baking sheet over coffee cake; carefully invert.
If any pineapple sticks to pan, gently replace on cake top.
Finish and Serve
Serve warm topped with yogurt and maraschino cherries.
Store at room temperature up to 3 days.
2,000 calories a day is used for general nutrition advice.
