Eggless Pineapple Bread

I opened a large can of chopped pineapple while experimenting with different toppings for my English muffin pizza. Apparently I used about two table spoon of it and the rest went into the refrigerator. Every time I opened the fridge I kept thinking of how to use the left over fruit.With new job and all I didn't have any time to browse for a new baking recipe with pineapple and finally decided to bake my favorite pineapple bread, which I have already blogged here. On a Sunday evening when I was all set to bake I realized that I ran out of butter and hence went ahead with oil and made it eggless too, nevertheless the bread turned out moist and soft.

Ingredients:
1 3/4 cup all purpose flour
1/3 cup oil
1 cup sugar
1 tin chopped pineapple (approx 2 cups)
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1 tblsp flax meal(powder) mixed with 3 tblsp warm water


Method:
Preheat the oven to 350F/180C.
Butter  or line a loaf pan with parchment paper.
Mix the flax seed powder with 3 tblsp of warm water  and set aside for 10 mins.
In a bowl add the dry ingredients flour, baking powder, baking soda and salt, mix well to combine.
In a large bowl  mix in the oil, sugar, flax meal and vanilla extract. Beat well to combine.
To this add the dry ingredients and gently mix to incorporate. Do not beat or over mix.
Now add the chopped pineapple along with the liquid and stir to combine.


Transfer the batter to the loaf tin and bake for 45 - 50 mins.
The time can vary depending on the oven.So check periodically after 40 min's,a knife or toothpick inserted in the middle should come clean.

Note: If you want a mildly sweet bread reduce the sugar to 3/4th of a cup.
Replace the flax meal and water with 1 egg if you want to try with egg.

Pineapple fresh cream cake

I have been planning to make this cake ever since I saw the recipe in "Passionate about baking". The fear of Icing the cake with whipped cream or for that matter any Icing has kept me away from these kind of cakes. Finally I mustered my guts and baked this cake for my Husbands birthday who is an ardent lover of pineapple desserts.
The cake turned out soft and spongy, but the Icing scared me Initially.I baked the sponge at 2.00am in the night (wanted it to be a surprise you know!), and thought of Icing it early in the morning. But when I started Whipping cream, dont know what happened, the cream started to curdle after 6 mins, probably because I whipped it at high speed. I was totally disappointed as I didnt have any more cream left in the fridge.

With few adventures later somehow made the Icing and decorated the cake by evening. The cake tasted too good , and I have already made plans for making it again.The step by step proceure and the tips in the recipe helped me a lot.

Update : Check out the base recipe for this cake at  Strawberry fresh cream cake.Just substitute strawberries with Pineapple.

Pineapple Upside Down Cake

Since I have started blogging after a long break, its quite difficult to catch up on the food events and the hustle bustle of the food blogosphere.But its very interesting to find lots of new event chains, and many new food blogs.
Checking on some of the old and favorite events first, I came across the good old Monthly Mingle event hosted by Meeta of "Whats for Lunch honey". The Theme for this months event promptly reminded me of my "Pineapple Upside Down Cake' which I made last spring, and somehow didnt get to post it.

So now is the right time for that.... here goes the recipe.



Ingredients:
3 tablespoons butter
3/4 cup brown sugar, firmly packed
6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks

Cake
1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Method:
Melt little butter in the cake pan; sprinkle with brown sugar. Arrange pineapple pieces on sugar, making a design.
Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over arranged pineapple pieces.
Bake at 180°C for about 35 minutes.


Let cake cool for about 5 minutes before turning out onto a serving plate.
Serve warm with whipped cream, if desired.

Pineapple bread

Pineapple bread

Felt like baking something this weekend, but was not in a mood to try something new.
So I took the good old banana bread recipe , did some modifications and just used canned pineapple chunks instead of banana.
Turned out very flavourful and tasty.
Should Definitely try with a scoop of Ice cream.


Ingredients:

2 cups all purpose flour
1 egg
1/2 stick butter/ 1/4 cup softened butter
3/4 cup sugar
1 small tin chopped pineapple
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp vanilla extract

Method

Preheat the Oven to 180C
Mix in the butter and sugar.Beat till smooth and frothy.
Sieve the flour and baking powder and soda mixture three times.
Beat the egg separately and add it to the butter mixture little by little, while mixing simultaneously.
Add the flour mixture and mix well.The mixture will be very thick at this stage. Fold in the pineapple pieces at this stage and mix well.Add the remaining juice also and mix well.
Grease the baking tray with butter, dust it with some flour.Pour in the mixture and place it in the preheated oven.

Bake for 45 -50 min's.The time can vary depending on the oven.So check periodically after 40 min's,a knife or toothpick inserted in the middle should come clean.