Megan Bamford brought home two silver medals in November 2018 -- with Team USA -- in a culinary world cup in Luxembourg. Now the local bakery owner is back home and stopped by to share a delicious recipe with us.
Pineapple Upside-Down Cake Donuts
- 1/2 C Butter
- 1 1/3 C Brown Sugar
- 2 C Crushed Pineapple
- 2 C All-purpose Flour
- 1 C Sugar
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Salt
- 3/4 C Milk
- 4 Tbsp Vanilla Yogurt
- 2 Eggs
- 2 Tbsp Butter, Melted
- 1 tsp Vanilla
- Optional: Top with Whipped Cream & Maraschino Cherries
Spray donut pans with baking spray
In medium sauce pan, combine 1/2 C butter, brown sugar and pineapple and cook over medium heat until butter is melted.
Divide mixture evenly into 24 donut molds.
Combine flour, sugar, baking powder, cinnamon & salt in medium bowl.
Combine milk, yogurt, eggs & vanilla. Add melted butter and mist until smooth.
Scoop that mixture on top of the pineapple mixture.
Bake at 375F for 10-12 min. until tops spring back when touched.
Cool for 10 minutes. Place cooling rack directly on top of donut pan and flip quickly. Gently lift.