pineapple ginger upside down cake
This is my version of a cake I had at Eat Here in Florida.
It was so good that I had to re-create it.
Try it for yourself. Email me if you are disappointed for any reason.
By the way, pineapple is packed with digestive enzymes and naturally very sweet.
Pineapple Ginger Upside Down Cake
You will need:
1 cup pineapple chunks, either fresh or frozen and thawed
1 cup whole wheat or rice flour
1 teaspoon baking powder
1/2 teaspoon each: cinnamon, cloves, nutmeg, ginger
a pinch of salt
1 teaspoon vanilla extract
1 egg, whisked
1/2 cup maple syrup
1/4 cup sunflower oil
1/4 cup coconut milk
1 inch fresh ginger root, minced
For the ginger sauce:
1 inch fresh ginger root, minced
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 teaspoon each: cinnamon and nutmeg
1/2 cup coconut milk
2 teaspoons arrowroot powder
Preheat oven to 350 degrees.
Oil a cake pan with vegetable oil.
Place 1/2 cup of the pineapple chunks in it. Set it aside.
Mince 2 inches of ginger root. Place some in a pan to make sauce and set some aside for the cake.
In a bowl, mix flour, powder, salt, and spices. Add the rest of the pineapple and mix just until it is well coated with the flour mixture.
Make a well in the center and add the rest of the ingredients.
Whisk them with each other and then incorporate wet and dry together until just barely mixed.
The batter will be gooey.
Pour it over the pineapple and bake at 350 for 25 minutes.
Let cool for 15 to 20 minutes.
Turn out onto a plate.
Garnish each slice with apple slices, a sprinkle of nutmeg, whipped cream and ginger sauce.
To prepare the ginger sauce:
Place all ingredients in a stock pot.
Bring to a boil, reduce to simmer, and cook, whisking occasionally, for 10 minutes or until it is a thick paste.
Spoon over cake slices.
