optional – cherries and pecans to place between the pineapple rings
For the cake:
1cupwhole wheat flourI used spelt
1cupunbleached all purpose flour
1tspbaking powder
1tspbaking soda
1/4tspsalt
1/2cupbutter or coconut oil
1/2cupsucanat sugar or other sweetenerrapadura, maple syrup, etc
2eggs
1cupbuttermilk
1 1/2tspvanilla
Instructions
Preheat oven to 375 degrees.
Melt the 4 Tbsp butter in a 10 inch cast iron skillet. Once melted add in the sucanat and stir until combined. Cook a couple minutes until the mixture is nice and bubbly. (helps make it nice and kinda crispy on top)
Place pineapple slices in pan.
Continue to cook another couple minutes, turn the slices over, and turn off heat. (if using, place pecan slices into pan now as well)
Combine flour, baking powder, baking soda, and salt in a medium mixing bowl and set aside. Next, cream together the 1/2 cup of butter, and the 1/2 cup of sugar until light and fluffy. Add the eggs in one at a time and then stir in vanilla. Alternating between the flour mixture and the buttermilk, add them into the creamed mixture, stirring just until combined.
Pour over the pineapple slices.
Bake for about 35 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes. Then run a knife around the edge to loosen the cake from the sides and quickly tip over onto a flat plate or cutting board. Place cherries on top if using.
Notes
To make it a bit healthier (though it’s still a dessert!): Try using all whole wheat flour and/or soaking the whole wheat flour in yogurt overnight and then omit the buttermilk.