One behavior that I'm trying to consciously change amidst the COVID-19 crisis is to be less wasteful. Now more than ever it seems that resourcefulness is critical because ingredients aren't necessarily as readily available as they were before.
I'm actually enjoying the process of reinventing foods that I previously would have tossed. It's almost like a game for me - how creative can I be with leftovers? I had some pineapple chunks that were on its last legs and an open
carton of buttermilk which is how how I found myself making this Pineapple Coconut Upside-Down Cake. I don't often make pineapple upside-down but when I do I'm always reminded of my Dad. It's his favorite cake.
The recipe comes directly from epicurious.com which I tweaked only slightly by adding some sweetened coconut to the party. There's no need to bust out your stand mixer for this cake. It easily came together using a hand mixer. The trick is to make sure your ingredients are at room temperature.
Buttermilk is the star ingredient in this recipe because the baked cake came out so light, fluffy and tender. Some upside-down cakes err on the side of too sugary in my opinion, but I found this one to be just right. A dollop of lightly sweetened crème fraîche and this dessert could want for nothing. In fact, I helped myself to two slices!
