Whole Wheat Tea cake over Caramalized Pineapples
Sometimes, don’t you wish we could eat cake for breakfast..or at least start a meal with it? I am telling you this recipe is perfect for an indulgence like that! It is whole wheat, so we get our wholesome grain, it has a fruit….I have used a whole pineapple……plenty of dairy and it is not overly sweet which means we can eat an entree sized portion……so did we cover the vegetarian pyramid yet? Give or take? Sold? At least a nice try?Fine, let’s get to the recipe now.
Like I have mentioned in the Who We Are page of this blog, I love food blogs and the amount of energy and recipes these bloggers have/create. I have been following quite a few of them for at least a decade now. Gayathri of https://gayathriscookspot.com/about-the-author/ is one of them. She is beyond amazing. My go to blog for eggless baking. I love the simplicity she brings in her recipes and how she gives you the confidence that you can do it too! This whole wheat tea cake is from her blog and this is the recipe: https://gayathriscookspot.com/2020/05/eggless-vanilla-teacake-video-recipe-bakingwithoutovenseries/
This is not a sponsored post or even a collaboration or plagiarism, I absolutely love her blog and try her recipes often. I wanted to share it with everyone and thank her for being so meticulous and wonderful !
In her recipe, she had mentioned that the tea cake can be made using whole wheat flour and I have used that alternative. It came out perfect. I also baked it in a conventional oven. I have used a whole stick of butter, which is 1/2 cup instead of the 1/4 cup she mentioned , that was actually an accident….a good one though 😁!
Recipe : Eggless WW Pineapple Upside Cake
- Pineapple – 1 whole – well ripened- chopped into cubes
- Whole wheat flour – 160 grams
- Baking Powder – 1 tsp
- Baking Soda – 1/2 tsp
- Brown Sugar – 150 gm/ 3/4 cup(for the cake) + 1/4 cup (for pineapple layer)
- Melted Butter – 1/2 cup
- Butter – 1 tablespoon – to saute pineapple
- Milk – 150 ml/ 3/4 cup
- Yogurt – 100 ml/ 1/2 cup
- Vanilla Essence
- 8×8 nonstick cake pan (use a pan of your choice)
How to :
For the Pineapple part : Heat a skillet, add a tablespoon of butter, then add the 1/4 cup of brown sugar.
Let the butter and sugar melt and start to boil, takes about 3 minutes. Then add the chopped pineapple and sauté for about 3 minutes. The pineapple will soften and look very tender.
Remove from heat and set aside. You do not have to wait for all the water the pineapples release to evaporate now, they will be absorbed by the cake layer and beautifully caramelize when baking.
For the cake : Preheat oven to 350 degree Fahrenheit, 8×8 pan
In a mixing bowl, add all the dry ingredients and whisk to aerate.
In a measuring cup, add all the liquid ingredients and mix well.
Add the wet ingredients into the dry ones and mix gently, clockwise only.
Now, in an 8×8 nonstick cake pan, that has been greased with some oil or butter, add the pineapple mixture. The entire base of the pan must be covered with thre pineapples.
Then add the cake mix over the pineapples and tap the pan gently to spread the batter evenly over the pineapples.
Place in the preheated oven and bake for about 20 minutes or until well done. Ours is a fairly new oven and usually bakes faster than times mentioned in recipes.
Always do the knife test!
Remove the well done cake from the oven and cool for at least 15 minutes before you slice it.
Since I used chopped pineapple, I was not able to turn the whole cake over onto a platter. That is why I am calling it a dump cake and not an upside down cake 😃!
It slices beautifully when you let it cool down completely or even better refrigerate it!
The ooey gooey caramelized pineapples, the soft and subtle wheat tea cake and a nice dollop of whipped cream…..Dessert heaven !
Thank you once again Gayathri, for always being a part of my baking adventures, you are truly amazing ! I have learnt so much from your blog.
Hope y’all give it a try and enjoy it as much as we did! It was so hard to keep the cake safe until I got some clicks !! Thank you for stopping by !