I bought a lovely pineapple at the store yesterday. I wanted to make an upside down pineapple cake but forgot to buy buttermilk. DUH!
I decided to sub in pineapple for the raspberries from this amazing RaspberryBuckle.
It turned out perfectly. The cake is soft and sweet and the pineapple adds a little tartness. It is a nice and light, a perfect dessert or snack or breakfast!!
What you need,
½ cup butter, softened
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
½ tsp. baking powder
2 cups slices fresh pineapple
1 tbsp. raw or demera sugar
Preheat the oven to 350 degrees. Spray a baking dish with non-stick spray and set aside.
In a large bowl combine the butter and sugar until light and fluffy. Add in 1 egg at a time and combine each one well before adding the next.
Stir in the flour and baking powder until just combined.
Pour the batter into the prepared baking dish and even off the top with a spatula.
Lay the sliced pineapple on the top in a single layer.
Sprinkle the raw sugar on top.
Bake for 45-50 minutes until golden brown and a cake tester comes out clean.
Let it cool and serve alone or with a dollop of whipped cream or ice cream.
This is such an easy dessert to whip up, perfect for a last minute dinner party or just a boring old Sunday!
Recipe adapted from Martha Stewart Every Day Food