On days like these, when the weather seems to be changing and you lose an hour because of the time change, such cakes come to life! In all honesty, I am not a very fruitcake person but my husband on the other hand loves pineapple! He brought the pineapple home 2 days ago and each time before leaving for work would turn around and ask “Getting some cake tonight?”
Me – “We’ll see” So, here it is! He is one of those rare people that I know who likes pineapple and jalapeno combination on his pizza!!!! Who else on his side?
With coconut cream or some pistachios almond streusel, I will happily devour it after lunch to satisfy my sweet tooth.

Ingredients –

• Pineapple – 1 Whole
• Almond flour – 2 cups
• Coconut flour – 1 tbsp
• Eggs – 3
• Coconut sugar – 1/2 cup
• Cashew butter – 4 tbsp
• Vanilla extract – 2 tsp
• Almond milk – 1/4 cup
• Baking soda – 1/2 tsp
• Baking powder – 1 tsp plus 1/2 tsp
• Streusel –
• Maple syrup – 3 tbsp
• Walnuts – chopped , 3/4 cup
• Coconut sugar – 2 tbsp

Directions –

• Preheat the oven to 375 degrees and grease the cake pan with oil/butter.
• Spread coconut sugar on the pan evenly making sure it covers all sides.
• Place the chopped/sliced pineapple pieces on top of the sugar.
• Beat the cashew butter and coconut sugar together until well blended. Add one egg at a time and beat again. Add in the milk now and beat on slow speed for less than a minute.
• In a separate bowl, sift the almond flour, baking soda, and baking powder together and keep aside.
• Pour the eggs, butter sugar batter into the flour and using a spatula fold the two together.
• Pour half the batter on top of the pineapple slices and then add the streusel all over. Now pour the remaining half of the batter on top.
• Bake for 35 minutes. Allow the cake to cool for 20-30 minutes before you turn it upside down on the cake stand.
• Serve with whipped coconut cream and some more of the streusel on top.

If you give this a try, tag me – @bammbi101