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
- 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
- 1 sprig fresh thyme
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.