Pineapple-Pecan Cake

Makes 6 to 8 Servings

TOPPING

1⁄2 ripe pineapple, cored and thinly sliced

1 tablespoon brown sugar

CAKE

2 cups whole wheat flour, plus more as needed

1 tablespoon baking powder

1⁄4 teaspoon sea salt

2⁄3 cup brown sugar

2 tablespoons toasted wheat germ

1 cup chopped pecans

1 cup diced fresh pineapple

11⁄4 cups vanilla nondairy milk

1⁄3 cup vegetable oil

1 teaspoon vanilla extract

Whole pecans, for garnish

Fresh or frozen raspberries, for garnish

Preheat the oven to 375 degrees F. Lightly spread vegan margarine over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.

To make the topping, put the pineapple slices in a medium bowl and sprinkle with the brown sugar. Turn the slices over gently to evenly coat them with the sugar. Arrange the pineapple slices in a single layer in the prepared pan, slightly overlapping them.

To make the cake, put the flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and wheat germ and stir with the whisk to combine. Add the pecans and pineapple and stir until coated with the flour. Add the nondairy milk, oil, and vanilla extract and stir just until evenly incorporated and smooth. (If the mixture seems too “loose” add more flour, a tablespoon at a time, until the batter is thick enough to form soft peaks).

Pour the mixture into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.

Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing.  Garnish with pecans and raspberries, if desired.

Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 4 days.