whole grain pineapple upside down cake
My husband loves Pineapple Upside Down Cake. We eat very little processed foods now, so here is my more nutritious version. He LOVED IT! For more info on coconut sugar, check out my blog. http://4newtons.blogspot.com/
prep time
15 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/4 cup butter
- 1/2 cup organic coconut palm sugar
- 1 pinch nutmeg
- 1 pinch cinnamon
- 15 1/4 ounces crushed or sliced pineapple, drained
- BATTER
- 1/4 cup butter, softened
- 1 cup organic coconut palm sugar
- 2 - eggs
- 1 teaspoon vanilla
- 1 teaspoon pineapple juice, from canned pineapple
- 1 cup organic oat flour
- 1/2 cup organic whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
How To Make whole grain pineapple upside down cake
-
Step 1Preheat oven to 375 degrees. Place 1/4 cup butter in a 9 inch round baking pan; heat in oven until melted. Remove pan from oven and tilt pan to coat bottom and sides.
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Step 2Mix coconut sugar, nutmeg & cinnamon together and sprinkle onto bottom of buttered pan.
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Step 3Spread pineapple over sugar mixture.
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Step 4For batter - in a large bowl, beat butter and coconut sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla and pineapple juice.
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Step 5In another bowl, whisk flours, baking powder and salt together. Add to creamed mixture alternately with milk. I add it in thirds.
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Step 6Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. -
Step 7Cool 10 minutes before inverting onto a serving plate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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