Pineapple is an amazing fruit! You can bake it, grill it, juice it, eat it fresh, use it as decoration -- and it's chock full of nutrients!
1 cup almond meal/flour
1/2 cup potato flour
1 1/2 cups rice flour
1 cup butter or coconut oil, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs -- separated
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk (or 1 1/4 cup milk alternative PLUS 2 T lemon juice)
3/4 cups firmly packed brown sugar OR 1/2 cup molasses (if using molasses you don’t need the extra butter)
1 whole pineapple sliced into round our triangles OR 2 (20-ounce) cans pineapple slices in juice (drain and keep the juice -- use to make frosting or add to yogurt or just drink it!)
OPTIONAL: cherries (fresh or maraschino)
Preheat the oven to 350 degrees F.
Use a flexible bundt pan, a 10” cake pan, a spring form pan with a parchment paper circle at the bottom, or two 8” round pans with parchment circles at the bottom.
Whip egg whites until they reach soft peaks.
In a large bowl, beat 1 cup butter until creamy.
Gradually add the sugar, beating until fluffy.
Add 1 egg yolk at a time eggs.
Stir in the vanilla and set aside.
In another bowl whisk together the flours, baking powder, and salt.
Alternately & slowly add the buttermilk & flour mixture into the egg mixture.
Fold in egg whites.
Press the brown sugar and pour the melted butter on top or pour the molasses into the pan.
Spray the sides of the pan with non-stick spray or rub with butter, (the butter wrappers are good for this).
Arrange the pineapple slices over the brown sugar. (this is when you'd add the cherries if yo uare using them)
Spatula in the batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes.
Let the cakes cool in the pans for 10 minutes.
Invert the cakes onto wire racks to cool completely -- remove the parchment when cooled.
Decorate with extra pineapple, cherries, or powdered sugar.
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.