Pineapple Clafoutis

Pineapple Clafoutis
Contributor

This simple cake is a cross between an upside-down cake, and a traditional French clafoutis. It takes only minutes to prepare, and will put a smile on anyone’s face, I promise. Make sure to use the highest quality dairy possible. At Picnic LA, we use all organic Clover milk, and European style Plugra butter, which give our baked goods a ton of extra flavor.  — PICNIC LA Executive Chef, Alex Resnick

6
Servings
289
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  self-rising flour (White Lilly brand is preferred)
  • 1  Cup  whole milk
  • 4.5  Ounces  melted butter (divide into 3.5 oz. & 1 oz.)
  • 12  Ounces  white sugar (plus 1 tbsp.)
  • 1  Cup  sliced pineapple
  • sprig fresh thyme

Directions

Preheat oven to 350 degrees F.

Butter a cast iron pan (10-12 in.) with 1 oz. of the melted butter.

In a large bowl, mix the self-rising flour and sugar.

Stir the milk and remaining 3.5 oz. of melted butter into the flour and sugar.

Whisk until there are no lumps.

Pour the batter into the cast iron pan, about 3/4 of the way.

Evenly layer the sliced pineapple over the batter.

Sprinkle the 1 tbsp. of sugar over the pineapple.

Bake until a crust forms, and the center of the cake is set (about 45-50 minutes).

Garnish with fresh thyme leaves and allow to cool.

Nutritional Facts

Total Fat
8g
11%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
44mg
15%
Carbohydrate, by difference
37g
28%
Protein
16g
35%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
188mg
19%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
67µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
228mg
33%
Selenium, Se
13µg
24%
Sodium, Na
881mg
59%
Water
58g
2%
Zinc, Zn
1mg
13%

Pineapple Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pineapple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.