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
white whole wheat flour
cold butter, cut into small pieces
raw cane sugar
fresh pineapple cut into bite sized chunks
In This Recipe
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.
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.