(Note: I’ve been considering for a while including “real food dessert” recipes on here. These are things I’ve been making for my family or for company that are very heavy in sweeteners, but have no refined sugar or flours in them – just whole food sweeteners. I hadn’t been sharing them because they really aren’t anti-inflammation friendly, but for some of you they’ll still be safe if consumed carefully, in moderation. If you’re symptomatic you’ll want to be extra careful with these recipes!! But if you’re looking for something that’s at least better for you, and that company will eat, these will do the trick.)
Suddenly the other day, I had an intense craving for pineapple upside down cake. It hit out of nowhere. It’s not even something I’ve eaten a lot in my life, and I hadn’t had it in years and years. I have no cozy associations with my mother baking this cake or anything. I’m pretty sure the first time I ever had it was in the cafeteria of my university!!
So I have no idea why this craving hit, but it hit hard! All I could think of was sweet pineapple goodness surrounded by buttery cake. Mmmm. So I set out to figure out how to make it. After a few trials and errors, I hit upon a winner!
This is a little different than pineapple upside down cake because it doesn’t use rings of pineapple, and it’s not as pretty. I tried it that way at first…but I found myself wishing that there was more pineapple! So I tried it again with crushed pineapple instead, and that did the trick! So…this isn’t a super pretty company cake. But it IS a super delicious pineapple cake!!
I did this in my cast iron skillet because I loved the idea of taking it from stove to oven. I think it made me feel all rustic or something. But if you don’t have one, you can always just do this in an 8×8 square pan.
First you want to prepare the cake batter. I used the same recipe that I used for my Lemon Cake, just without the lemon! Just stir together the dry ingredients and make a well in the center.
Then whisk together the eggs and milk, and stir the honey into the hot melted butter.
And pour them into the well.
Stir well and taste the batter. If you want it sweeter, add in some more honey or some Stevia. (This is a fairly unsweet cake – the sweetness is in the pineapple topping – so if you want it sweeter you’ll need to add it.)
When you have the batter ready, set it aside and melt 1/2 cup (1/4 lb) of butter in a cast iron skillet and add in 1/2 cup of palm sugar and 1/2 cup maple syrup.
Stir the sugars and butter together until dissolved, and then dump in a 20 oz can of crushed pineapple. Make sure it’s the pineapple that’s packed in juice, not heavy syrup!!
Stir it together. It won’t look that pretty, but it’ll smell great!
Let it simmer for a minute or so, and then pour the batter in. You’ll want to spread it around as you pour. If you just dump it all in and then try to spread it out, you’ll end up with spots that don’t have any pineapple because it’ll push it all away!
Stick the entire pan into a preheated 350 degree oven, and bake for 30 minutes, or until the cake springs back when you press it lightly in the middle with your finger.
Cut it into wedges, and serve flipped over.
Yeah…it’s not so pretty. The one with the pineapple rings was much nicer looking. But, I PROMISE you that the crushed pineapple version tastes so much better!! The best part is the edge – all crusty and crispy with lots of caramelly buttery pineapple. Mmmm.
So, if you ever find yourself craving pineapple upside down cake…give this a try. It’s not an exact replica, because without the brown sugar you don’t get quite the same kick, but it’s awfully close!
- FOR CAKE BATTER
- ¾ cups whole grain spelt flour (whole wheat can be used if preferred)
- ¾ cup almond flour or almond meal
- ½ cup palm sugar
- pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk or soured milk, room temperature
- 3 large eggs, room temperature
- ½ cup butter, melted
- ¼ cup honey (or more to taste)
- FOR PINEAPPLE
- ½ cup butter
- ½ cup palm sugar
- ½ cup maple syrup
- 20 oz can of pineapple, packed in juice (NOT heavy syrup!!)
- Preheat oven to 350.
- Combine the flours, palm sugar, salt, baking powder, and baking soda in a bowl and make a well in the center.
- Stir the honey into the hot melted butter until dissolved, and whisk together the eggs and milk. Pour all the wet ingredients into the well of dry ingredients. Mix together completely.
- Taste...and if you feel you would like the cake sweeter add more honey or some drops of Stevia extract. (but remember that the pineapple topping is plenty sweet.)
- Put the batter aside, and melt ½ cup of butter in a cast iron skillet. Add in the palm sugar and maple syrup and stir until well dissolved.
- (If you don't have a cast iron skillet, you can do this in any pot, and then pour it into a square 8x8 baking dish.)
- Pour in the pineapple, juice and all, and stir together.
- Carefully pour the batter over top, trying to spread it out evenly as you go. (If you just dump it all in the center, it'll force the pineapple to the top and you'll have uneven pineapple coverage on the bottom of the cake.)
- Put the cast iron skillet (or baking dish) in the oven, and bake for 30 minutes or until the center springs back when you press it lightly with your finger.
- Cut into wedges, and serve flipped over!