whole grain pineapple upside down cake
(1 rating)
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/
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For whole grain pineapple upside down cake
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1/4 cbutter
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1/2 corganic coconut palm sugar
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1 pinchnutmeg
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1 pinchcinnamon
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15 1/4 ozcrushed or sliced pineapple, drained
- BATTER
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1/4 cbutter, softened
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1 corganic coconut palm sugar
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2eggs
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1 tspvanilla
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1 tsppineapple juice, from canned pineapple
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1 corganic oat flour
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1/2 corganic whole wheat pastry flour
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2 tspbaking powder
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1/4 tspsalt
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2/3 cmilk
How To Make whole grain pineapple upside down cake
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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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2Mix coconut sugar, nutmeg & cinnamon together and sprinkle onto bottom of buttered pan.
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3Spread pineapple over sugar mixture.
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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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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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6Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
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7Cool 10 minutes before inverting onto a serving plate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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