Fresh pineapple is not always available in Ohio, so we use canned pineapple. Actually, it’s ALMOST as good as fresh.
Ingredients
- 1 pound canned diced pineapple
- ¼ tsp ground ginger
- pinch ground nutmeg
- 2 tbl butter
- ¼ cu brown sugar
- 1 egg
- ½ cu granulated sugar
- 1 tbl canola oil
- ¾ cu 2% milk
- 1 tbl pure vanilla extract
- 1 ¼ cu whole-wheat pastry flour
- ½ cu all purpose flour
- 1 tbl baking powder
- ¼ tsp salt
Instructions
1. Preheat oven to 350°.
Lightly coat a rectangular 11x 7 “ pan with canola oil and dust with flour.
2. In a medium bowl, combine pineapple with ginger and nutmeg.
3. In a small saucepan, melt butter and brown sugar.
Pour into tart pan and spread evenly over bottom of pan.
Top with diced seasoned pineapple.
4. In a large bowl, beat egg with sugar for about 1 minute or until graininess of sugar is gone
5. Add oil, milk and vanilla and mix well.
6. In large bowl, sift together both flours, baking powder and salt. Add egg mixture, and mix until just combined.
7. Do not over mix! Pour into tart pan over pineapple.
8. Bake for 20 minutes or until cake springs back when lightly touched.
9. Cool 5 minutes and remove from pan.
