So it turns out this is going to be another fairly simple challenge like the last few challenges. I do like these - seeing all the creativity from the other Daring Bakers and Cooks but I have not really been very daring myself - I have just cooked one of the recipes given in the challenge. It was hard not to do the same this month since Lis gave us some wonderful recipes to try - Pumpkin Bread with Maple Cream Cheese filling sounds especially good to me. Well - not this time - I decided I was actually going to try to be at least a little daring myself.
I had a few thoughts but finally decided to turn one (or two ) of my favorite cakes into a quickbread. I have always loved Pineapple upside-down cake and it seemed like a natural. For a little twist I also added a bunch of toasted coconut to a fairly standard Pineapple upside-down base (or top). I then used the basic quick bread recipe that Lis gave us - only I added a bunch of chopped pineapple to it.
I have to say I loved it - the cake was nice and soft and moist. The topping worked great - just like a pineapple upside-down cake - but the addition of the coconut was very good - I love the texture and flavor it added.
Pineapple Upside-Down Quick Bread
Makes one 9" x 5" loaf
Recipe from A Cooking Dad
- 2 Tablespoons unsalted butter, melted
- 1/4 cup coconut, toasted*
- 1/4 cup dark brown sugar
- 3 slices canned pineapple
- 3 maraschino cherries
- 2 cups all-purpose flour
- 1 cup granulated sugar,
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or soured milk*
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup coarsely chopped pineapple (approx 3 slices)
Note: To toast coconut - place raw coconut into skillet over medium heat. Stir frequently until browned (about 3-5 minutes).
- Preheat oven to 350°
- Pour melted butter into non-stick 9"x5" loaf pan. Brush onto sides of pan and allow extra to coat the bottom of the pan.
- Sprinkle toasted coconut evenly across the bottom of the loaf pan. Next sprinkle the brown sugar evenly across the bottom of the pan. On top of this arrange 3 pineapple slices and place 3 maraschino cherries in the center of the slices. Set pan aside.
- Sift flour, salt, sugar, and baking soda into a large bowl. Make a well in the center and set aside.
- Lightly whisk buttermilk or soured milk, egg, oil, and vanilla to combine. Pour into well and mix into a batter. Before totally combined add chopped pineapple and mix until just combined. Batter will still be lumpy and may show a few streaks of flour.
- Pour batter into prepared pan. Bake for 45-50 minutes, or until a cake tester comes out clean. Cool in pan for 5 minutes, then turn onto plate and remove pan.
Note: To make soured milk, combine 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 10 minutes.
Recipe adapted from Sara Schewe - Basic Quick Bread