Roasted Pineapple Pound Cake
1 3/4 Cups All-Purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1 1/2 Cups Roasted Pineapple Puree*
1/2 Cup Avocado Oil or Olive Oil
1/2 Cup Full-Fat Coconut Milk
1 1/2 Teaspoons Apple Cider Vinegar
1 Teaspoon Vanilla Extract
*To roast the pineapple, peel, core, and dice the fruit before spreading the piece evenly inside a casserole or baking dish. A good amount of juice will be expressed so you need a vessel with fairly high sides. Bake at 400 degrees, stirring every 15 minutes or so, for 60 - 70 minutes until caramelized. Cool completely before tossing into a blender to puree.
**If you have leftover puree, you can whip up a quick glaze by stirring in brown sugar and a pinch of cinnamon to taste and cooking it over the stove until the granules dissolve. Drizzle or slather on top of the cooled loaf as desired.
Preheat your oven to 350 degrees. Lightly grease and flour an 8 x 4-inch loaf pan and set aside.
In a large bowl, stir together the flour, white sugar, baking soda, baking powder, salt, and ginger. Add the pineapple puree, oil, coconut milk, vinegar, and vanilla, mixing thoroughly until the batter is fairly smooth. It's perfectly fine to leave a few lumps, rather than risk over-mixing and creating a tough crumb.
Bake for 60 - 75 minutes or until a toothpick inserted in the center comes out clean. You may want to tent the loaf with foil half-way through the baking process if you fear it will turn out too dark. Remove foil as soon as it comes out of the oven and let cool in the pan for at least 30 minutes. Turn out onto a cooling rack to finish cooling, and serve either warm or at room temperature.
Makes 8 - 10 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com