Spoon cake is somewhere between a crumble and an upside down cake. Using a freshly cut pineapple adds lots of freshness, but you can substitute canned or frozen pineapple as well. Using coconut milk adds lots of richness and a hint of coconut flavor, but you can also substitute whatever milk you have on hand.
1 pineapple, cut into small chunks
¼ cup butter
¼ cup brown sugar
1 cup all-purpose flour
2 cups coconut milk
2 eggs, beaten
- In an oven-safe frying pan, melt half the butter over medium-high heat. Add the chopped pineapple and cook until liquid from the pineapple has begun to evaporate, about 6 minutes.
- Add the sugar and continue to cook until sugar has caramelized, about another 3 minutes. Dot with remaining butter and once butter has melted remove from heat.
- Whisk together flour, coconut milk and eggs until smooth. Pour batter over the pineapple and place in the preheated oven.
- Bake until batter is golden, about 20 minutes. Allow to cool slightly before serving.
Peeled and cut pineapple
Eggs and flour
Coconut milk batter
Browned spoon cake
Tags: Seasonal Recipes, April 7 2021