Fresh Pineapple Breakfast Cake

Name: Fresh Pineapple Breakfast Cake
Ingredients: 1 cup white whole wheat flour; 1/2 cup chickpea flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cardamon; 1/2 cup coconut; 1/2 cup cold butter, cut into small pieces; 1 cup raw cane sugar; 1 egg; 1/2 cup milk; 2 cups fresh pineapple cut into bite sized chunks

12 ingredients

2 steps

Ingredients

1 cup white whole wheat flour
1/2 cup chickpea flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamon
1/2 cup coconut
1/2 cup cold butter, cut into small pieces
1 cup raw cane sugar
1 egg
1/2 cup milk
2 cups fresh pineapple cut into bite sized chunks

Directions

1

Preheat oven to 350 degrees; butter and flour a 9X9 inch cake pan. In a large bowl whisk together flour, chickpea flour, baking powder, baking soda, salt, cardamom and sugar. Cut in the cold butter pieces until the mixture is crumbly.
2

Remove 1/2 cup of the mixture and combine with coconut, set aside. Whisk together egg and milk: fold into main mixture just until totally combined. Pour batter into prepared pan. Top with pineapple and then top that with reserved coconut mixture. Bake for 40-45 minutes or until cake comes away from the sides and is a golden brown on top. Serves 8.