Ingredients
- 2 cups fresh pineapple, diced
- 1/2 cup sugar
- 8 tablespoons unsalted butter, room temperature
- 2 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking soda
- Pinch kosher salt
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, sprinkle the pineapple with half of the sugar, and set aside.
In another medium bowl, beat together the butter, remaining sugar, and eggs. In a third medium bowl, combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, and salt. Add the wet ingredients to the dry, and fold in 2/3 of the pineapple. Spoon the mixture into a small baking dish, or 4 ramekins, and scatter the rest of the pineapple onto the top. Bake for 16 to 22 minutes, or until a toothpick comes out cleanly.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By necamp_11158269
on May 18, 2012
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I originally found this exact recipe (from a different contributor!on another web site. I wish I had seen it here first and had seen the reviews. If I had, I never would have wasted a delicious fresh pineapple and all the other ingredients on it. A one word description of this recipe? Awful! Since I have been cooking and baking for a number of years, I should have realized that so much baking soda to the small amount of flour couldn't possibly come out right. The odd metallic aftertaste made this cake impossible to eat more than a mouthful of. My original thought after tasting this was that there must have been a misprint, but apparently the inclusion of so much baking soda was intentional. Perhaps another trial, without or with a much reduced amount of said bakin soda might taste bett, or not....
By millagorilla
Long Beach, CA
on November 06, 2011
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Not very clafouti-like. Texture was dense like a muffin, not as creamy as other recipes. Milk or cream would help.
By wifflepoof
on May 29, 2011
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Dreadful. Too much baking soda. We can all still taste it. I have made Clafouti before but not with this recipe. I'm not sure how the others had such great success using this version. We followed this recipe exactly - never again.
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