I made a new friend from Hawaii recently, and she got me thinking about pineapple. I brought one home with me from the grocery store to see what might become of it. Some of it I ate right away, just sliced and gobbled. Some went into a fruit salad, some went into a stir fry, and some went into a smoothie. But the best use was this nice little upside-down cake. Give it a try!
Non-stick cooking spray
1 TBLSP brown sugar (you might need less if you use a muffin tin)
1 thin slice of fresh pineapple, peeled and diced
3 TBLSP whole wheat flour
1/4 teaspoon baking powder
2 shakes of ground ginger powder
2 TBLSP almond milk
1/4 teaspoon vanilla
1 TBLSP agave (try honey if you’re not a vegan, but you’ll want about a teaspoon more)
Preheat oven to 350 degrees. Spray a muffin tin or ramekin with non-stick cooking spray.
- Sprinkle the brown sugar into the bottom of the muffin tin or ramekin. Sprinkle in the pineapple so that it covers the sugared bottom of the muffin tin or ramekin. Save a little to put in the batter, perhaps a TBLSP.
- Mix the flour, baking powder, and ginger powder together in a small bowl.
- Add the almond milk, vanilla, agave, and the left-over diced pineapple. Mix until just combined.
- Pour the batter on top of the pineapple in the tin or ramekin.
- Bake for 20 minutes.
You may have to scrape the sides of the baked cake with a butter knife to remove the cake from the tin or ramekin. Then turn the little guy upside-down onto a plate so that the pretty pineapple is on top.