Author Notes
This breakfast treat was my answer to a fresh pineapple that I purchased thinking I would be able to eat the whole thing before it went bad. I based it off of a berry buckle recipe and made some novel additions like chickpea flour and a coconut crunch topping. —almacucina
Ingredients
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1 cup
white whole wheat flour
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1/2 cup
chickpea flour
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
salt
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1/2 teaspoon
cardamon
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1/2 cup
coconut
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1/2 cup
cold butter, cut into small pieces
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1 cup
raw cane sugar
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1
egg
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1/2 cup
milk
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2 cups
fresh pineapple cut into bite sized chunks
Directions
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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.
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Remove 1/2 cup of the mixture and combine with coconut, set aside. Whisk together egg and milk: 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.
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