You are here: Home » Recipes » Pineapple Cranberry Coffeecake Pineapple Cranberry Coffeecake Kitchen Tested Yield 8 servings Prep 20 mins Cook 35 mins A new take on pineapple upside-down cake, this cake is just as good for breakfast as it is for an after-dinner dessert. Mark Boughton/ styling: Teresa Blackburn PrintEmail 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. Ingredients 1 (20-ounce) chunk pineapple, packed in juice, drained1/2 cup packed light brown sugar2 tablespoons gold rum1/2 teaspoon ground cinnamon1 1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt2/3 cup sugar1/2 cup unsalted butter, softened1 large egg2 teaspoons vanilla extract2/3 cup low-fat buttermilk1 cup chopped fresh cranberries Instructions Preheat oven to 350F. Line a 9-inch square baking pan with foil and coat with cooking spray. Combine pineapple, brown sugar, rum and cinnamon in pan. Whisk flour, baking powder, baking soda and salt in a medium bowl. 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. 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.