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
Continue After Advertisement
Ingredients
-
1 cup
white whole wheat flour
-
1/2 cup
chickpea flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/4 teaspoon
salt
-
1/2 teaspoon
cardamon
-
1/2 cup
coconut
-
1/2 cup
cold butter, cut into small pieces
-
1 cup
raw cane sugar
-
1
egg
-
1/2 cup
milk
-
2 cups
fresh pineapple cut into bite sized chunks
Directions
-
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.
See what other Food52ers are saying.