I don’t usually write two blog posts in the same week but I’m so excited about a new paleo recipe site that I just discovered that I wanted to share this recipe with you today.
Anyone who’s known me for a while knows I like to try out new recipes and then tweak them. I was surfing the internet for a basic paleo yellow cake recipe for the strawberries and shortcake I was planning to make. As I read through so many great recipes (“thanks” to Kelly at www.agirlworthsaving.com) a picture of a yummy looking Pineapple Upside Down Cake caught my eye.
Pineapple Upside Down Cake with a mountain of whipped cream on top is one of my all time favorite desserts!
Since I happened to have all of the ingredients on hand I decided the strawberry shortcake could wait a little longer (I’ll post that recipe sometime this week so you’ll have it in time for your July 4th picnic) and because I was now drooling over the thought of the pineapple cake I gathered up all the ingredients and got started mixing. I have to say this is one of the easiest recipes I’ve ever made. It took less than 10 minutes to mix it all together and the 30 minute bake time was exactly as the recipe stated (sometimes baking times are off by as much as 15 or 20 minutes but this one was exactly 30 minutes).
And before I forget to mention, the cake was good warm, a few minutes out of the oven, but the next morning at brunch with a fresh pot of coffee (or tea if you’re not a coffee drinker) this cake was amazing! It was a lot like a slightly sweet coffee cake. I think letting it sit wrapped up overnight allowed the natural sugar in the pineapple and the little bit of sugar in the recipe to really soak into the cake. It was dense and moist and sweet and perfect. I’ll be using this recipe again with a few additions to make many more creations!
GRAIN FREE {PALEO} PINEAPPLE UPSIDE DOWN CAKE
Prep Time: 10 min (plus 30 min baking time)
Makes 8 servings
INGREDIENTS
- 1/2 cup of almond flour
- 1/2 cup of coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine grind sea salt
- 1/4 cup + 1 Tablespoon coconut sugar or sugar of choice (I used organic turbinado sugar)
- 1 teaspoon vanilla
- 4 eggs, slightly beaten
- 1/2 cup of butter or butter substitute, melted
- 1/2 cup fresh or frozen cherries (I didn’t have cherries on hand but the recipe is perfect without them)
- 20 ounce can of crushed pineapple in juice (not syrup), drained
- 1/2 cup pineapple juice, drained from the can of crushed pineapple
- 1/2 cup almond milk, or milk of choice
DIRECTIONS
- Preheat oven to 350F.
- Grease a 9 inch round cake pan then sprinkle about a tablespoon of sugar on the bottom of the pan.
- Place cherries (if using) randomly in the bottom of the pan.
- Spread the drained pineapple evenly on top of the cherries and sugar.
- Melt the butter/butter substitute and pour over the pineapple.
- Mix dry ingredients together in a medium size mixing bowl.
- Mix the pineapple juice and milk together; add the vanilla and beaten eggs.
- Pour the wet ingredients into the bowl of dry ingredients and mix thoroughly by hand.
- Spoon the batter on top of the pineapple and carefully spread evenly to edges of pan.
- Bake at 350F for 30 minutes or until top is golden brown.
- Let cool for at least 30 minutes before turning onto a serving plate (see post above…it’s much better the next day).
- Serve plain or with whipped cream.
