What was I thinking buying that whole pineapple? I felt like I was eating it everyday and it just wasn't going anywhere. It didn't help that I was the only one in the house trying to make it disappear. Sure it was delicious, extra sweet in fact, but how much pineapple can one person eat.
The only solution was cake. Pineapple upside down cake came to mind, but that's a lot of work and way too sugary 'cause that pineapple was sweet enough. I needed something easy and fast, something I could eat anytime of day, not just for dessert.
This Fresh Pineapple Breakfast Cake was the perfect fit. I based it on this Berry Buckle and just left out some of the sugar (did I mention the pineapple was sweet), and added in some coconut. Oh, so good! Also subbed chickpea flour for almond flour which balanced the juicy fruit. It was extremely yummy to the max! The most perfect Sunday breakfast with a hot cup of Chia tea. There's only one problem, would you believe I still have pineapple left over!
fresh pineapple breakfast cake
1 cup white whole wheat flour
1/2 cup chickpea flour (or almond flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom (or cinnamon or nutmeg)
1/2 cup coconut
1/2 cup cold cut-up butter (small pieces are best)
1 cup raw cane sugar
1/2 cup milk
2 cups fresh pineapple cut into bite sized chunks
Preheat oven to 350 degrees; butter and flour a 9X9 inch cake pan. In a large bowl whisk together flour, chickpea flour, baking powder, baking soda, salt, cardamom and sugar. Cut in the cold butter pieces until the mixture is crumbly.
Remove 1/2 cup of the mixture and combine with coconut, set aside. Whisk together egg and milk and fold into main mixture just until totally combined. Pour batter into prepared pan. Top with pineapple and then top that with reserved coconut mixture. Bake for 40-45 minutes or until cake comes away from the sides and is a golden brown on top. Serves 8.