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Mini Pineapple Pound Cakes
EatingWell Test Kitchen
“In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.”
1 cup white whole-wheat flour (see Tips)
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1½ cups chopped pineapple, fresh or canned, divided
1 tablespoon water or pineapple juice
½ cup sugar
3 tablespoons coconut oil, melted (see Tips)
1 teaspoon vanilla extract
2 large eggs
1Preheat oven to 350°F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.
3Pulse ¾ cup pineapple and water (or juice) in a mini food processor or blender until smooth, scraping down the sides as needed. Beat sugar, coconut oil and vanilla in a bowl with an electric mixer on medium-high speed until combined. Beat in the pureed pineapple and eggs. Finely chop the remaining ¾ cup pineapple and fold it in.
4Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.
5Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.
Equipment: 3 nonstick mini loaf pans (6-by-3-inch, 2-cup capacity), parchment paper
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.