Susie Csorsz Brown
Yes, you read that right. So much pineapple that it deserves to be mentioned twice. This particular cake is a play on THAT plum cake. You know, the one that NYTimes prints each fall and then everyone finds their favorite way to recreate what is already a perfect creation. Have you tried it yet? If not, I hope you do.
This one is an option if plums just aren't a thing in your neighborhood, or maybe you just happen to love pineapple. Could you make this with a different fruit? Absolutely. Plums, for sure, but anything tangy and fruity would be awesome. Mango, apple, peach, berries ... try it. If nothing else, you'll have made a cake for you and your family that everyone will love, and maybe you'll love it even more than the pineapple variation.
Whole wheat, because I wanted to feel good about this being a breakfast option. Less sugar, because ditto. This can come together in less than 15, and then within an hour, your house will smell amazing and you'll be digging into warm cake.
Pineapple Pineapple Cake
Serves 4 hungry boys (with not a crumb left)
½ cup light brown sugar ½ cup coconut oil or unsalted butter, softened, plus more for greasing pan 2 eggs 1 tsp vanilla 1 cup whole wheat flour 1 teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon salt 1 cup chopped fresh pineapple, saving 5 or 6 nice pieces for the top of the cake 1 T raw sugar juice of one lemon 1 tsp cinnamon Directions
Heat oven to 350°F. Grease an 8- or 9-inch round baking pan with butter or line with a parchment round.
Cream together the sugar and butter in a bowl. Add eggs and vanilla. Add flour, baking powder, cinnamon, salt and stir well. Fold in pineapples. The batter will be thick. Spoon the batter into prepared pan, smoothing out the top (and making a little decorative pattern on top if you’ve saved those few pieces). Sprinkle lightly with raw sugar, lemon juice and cinnamon.
Bake 40-50 minutes, until a toothpick inserted into the center comes out clean. Remove and cool.