Have you ever made a pineapple upside-down cake and had all the goodies stick to the bottom of the pan? I have. I hold my breath as I invert the pan and then sigh with either frustration or relief as I unveil the cake. Granted, it is easily remedied by prying the caramelized fruit from the pan and carefully put back in its rightful spot on the cake, but it is a touch disappointing. Baking the cakes in a jar and leaving them right-side up solves that and if you really want to serve them upside-down, just flip the jar over onto the plate.
Trading the maraschino cherries for fresh thyme leaves gives this classic pineapple dessert a more exciting and summery taste and a little plain yogurt cuts some of the sweetness. (more…)