Pineapple Cranberry Coffeecake

Mark Boughton/ styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 35 mins

A new take on pineapple upside-down cake, this starter will no doubt get finished off later in the day with cups of tea or as dessert in the evening.


1 (20-ounce) chunk pineapple, packed in juice, drained
1/2cup packed light brown sugar
2tablespoons gold rum
1/2teaspoon ground cinnamon
1 1/4cups all-purpose flour
1teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon salt
2/3cup sugar
1/2cup unsalted butter, softened
1large egg
2teaspoons vanilla extract
2/3cup low-fat buttermilk
1cup chopped fresh cranberries


  1. Preheat oven to 350F. Line a 9-inch square baking pan with foil and coat with cooking spray.
  2. Combine pineapple, brown sugar, rum and cinnamon in pan.
  3. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, about 5 minutes. Beat in egg and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat until blended. Stir in cranberries. Pour over pineapple mixture.
  5. Bake 35 to 40 minutes, until lightly brown and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack 5 minutes, then invert onto a serving plate.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 16.32
  • Calories 360
  • Fat 13g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 55mg
  • Sodium 210mg
  • Potassium 170mg
  • Carbohydrate 58g
  • Fiber 2g
  • Sugars 39g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 8%