Last week we looked at how to make some low fat oatmeal cookies that were just as good as their full-fat counterparts – not to mention that they are better for you. This week, instead of choosing a recipe that needed to have something replaced, as the applesauce stood in for some of the butter in the cookies, the recipe is a cake that already has a no-added-fat base. Basically, instead of relying on a richer butter cake base, this version of pineapple upside down cake uses a sponge cake as the base.

Sponge cake is a foam cake that is leavened by air beaten into eggs, although this recipe is modified slightly to use baking soda to give the cake more lift. While the cake still derives fat from the egg yolks, no other extra fat is added into it, making it extremely "light" in terms of fat. Sponge cakes are rarely served completely alone, usually paired with jam, whipped cream, or soaked in a sugar syrup to give them moisture. In a butter cake, the fat provides not only moisture but tenderness, but with this recipe, the pineapple keeps the cake moist and relatively tender.

While this is not a traditional pineapple upside down cake, the pineapple in the cake sinks to the bottom as it bakes and by turning the pieces pineapple-side-up for serving, it becomes a very nice approximation of the classic cake. The recipe is adapted from one found on RecipeZaar, which is a great recipe community with lots of recipes and helpful comments and reviews of the recipes that are posted there. The commenters on this particular one raved about it and, having made and enjoyed the cake, I can say that they aren't far off. The cake was light and moist, with a hint of vanilla flavor under the pineapple one. The pineapple "topping" wasn't overly sweet, either. It is excellent with coffee or tea, so it's nice in the afternoon, as well as for dessert.

I should note that I actually made my own crushed pineapple for this recipe, carving up a whole fruit and weighing it out on my kitchen scale. I crushed it with a potato masher. It was very easy to do and a nice trick to file away if you can't find canned, crushed pineapple in your area.

This cake is best when it has been stored, wrapped tightly, overnight. This makes the cake more moist, as the pineapple juice soaks into the cake. Make it a day in advance, if possible, or just drop the pretense of lightness and serve with whipped cream

Light Pineapple Upside Down Snack Cake
(adapted from this recipe)

2 egg whites, room temperature **
1 large egg, room temperature **
1 1/2 cups sugar
2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 (20 ounce) can crushed pineapple, undrained
1 tsp vanilla extract

Preheat oven to 350°F. Lightly grease a 13 x 9 x 2-inch baking pan, or spray with nonstick cooking spray.
In a large bowl, beat eggs until foamy, then gradually add in the sugar, beating until the mixture is light in color. Beat in vanilla extract.
In a medium bowl, sift together the flour, baking soda and salt. Alternate beating the crushed pineapple (still in juice) and flour mixture into the egg mixture, working in 3 or 4 additions.
Pour batter into prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out dry and the cake springs back when lightly pressed. Do not overbake.
Cool for 10-20 minutes in the pan, then turn cake out of pan to cool completely.
Wrap cake up well and let it sit until the next day for the best flavor.

**Note: The original recipe calls for 4 large egg whites or 1/2 cup egg substitute. I have tried it with all egg whites, which turns out a very similar final product, though the addition of the yolk makes it slightly more tender. You could also use 2 large eggs.