Mini Pineapple Pound Cakes
From EatingWell: January/February 2014
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)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chopped pineapple, fresh or canned, divided
- 1 tablespoon water or pineapple juice
- 1/2 cup sugar
- 3 tablespoons coconut oil, melted (see Tips)
- 1 teaspoon vanilla extract
- 2 large eggs
- Preheat oven to 350°F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.
- Pulse 3/4 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 3/4 cup pineapple and fold it in.
- Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.
- Bake 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.
Tips & Notes
- 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.
Per serving: 147 calories; 4 g fat (3 g sat, 1 g mono); 31 mg cholesterol; 25 g carbohydrates; 8 g added sugars; 11 g total sugars; 3 g protein; 2 g fiber; 113 mg sodium; 56 mg potassium.
Nutrition Bonus: Vitamin C (16% daily value)
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Desserts, cakes
- Ease of Preparation
- January/February 2014