In my last couple of weeks before starting work, I have been on a roll with the whole recipe creating thing.
This past weekend, we were having a sweet tooth moment~ with no desserts or treats on hand, and no Enjoy Life chocolate chips for cookie-making :( So, I got creative with what we had in the cupboards, and experimented with a recipe I had been thinking of for some time now.... Pineapple Upside Down Cake.
I used frozen pineapple pieces (these were Trader Joe's 'Pineapple Tid-Bits'), but fresh pineapple would be amazing too. The ingredients are pretty simple, but the flavors in this are buttery, sweet, fresh, and amazing. I added a little unsweetened coconut to give some extra texture & flavor, and it goes perfectly with the pineapple (if I do say so myself!)
The cake crisps up perfectly around the edges- forming a crust of sorts- and the inside stays incredibly moist. It seriously melts in your mouth!
Make this ASAP & let me know what you think! :)
For the Cake:
- 2 1/4 cups almond flour
- 1/3 cup shredded coconut (unsweetened)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 eggs
- 1/3 cup coconut oil, melted
- 1/4 cup honey
- 1 Tbsp vanilla extract
For the Topping:
- 1/4 cup grass-fed butter or ghee, melted (you could also try coconut oil)
- 1/4 cup coconut sugar
- 1 cup pineapple
- Preheat the oven to 375ºF.
- In a large bowl, combine the dry ingredients (almond flour, shredded coconut, salt, & baking soda).
- Add the wet ingredients (eggs, 1/3 cup melted coconut oil, honey, and vanilla), and mix until the flour is fully incorporated.
- Heat the grass-fed butter or ghee and coconut sugar in a microwave safe bowl until the butter melts. Add the pineapple and stir.
- In a 9" glass baking dish, pour the syrupy pineapple mixture & spread to coat the bottom.
- Spoon the cake batter over top, and smooth until even.
- Bake for 20-25 minutes at 375ºF until browned around the edges and golden on top. The cake should feel slightly firmed to the touch.
- Allow the cake to cool for at least 10 minutes, then top with an upside down serving dish or plate.
- Flip the baking dish over, so the serving plate is now on bottom and the cake is bottom-side-up on the plate.
- Slice into squares & serve warm. Store leftovers in the fridge!