Now that my Omnia oven is all washed up from our

Italian Easter Pie

I can make a little Easter dessert for you.

…and for Captain François of course.

Ahh the limitations of boating life…

not a lot of space

and most of us,

even on special holidays,

would rather be out of the cabin

enjoying the fine weather and sunshine.

NOT-MY-MOMMA’S PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup coconut oil

1/2 cup brown sugar

1 small can pineapple bits in juice, drained with juice reserved

or 1 cup fresh pineapple cut into 1″ pieces

1/4 cup dried sour cherries (*see Galley Kat Notes below)

1-2/3 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1/2 cup coconut oil (** see Galley Kat Notes below)

1 tsp almond extract

1/2 cup buttermilk (or regular is fine too)

1/4 cup reserved pineapple juice

In reserved pineapple juice soak the dried cherries and set aside to re-hydrate.

Combine 1/4 cup coconut oil and 1/2 cup brown sugar in the cooking pan.

In a small bowl whisk together egg, coconut oil, buttermilk and 1/4 cup of pineapple juice.

Stir in almond extract.

In a large bowl combine flour, soda, powder, salt and sugars.

To the large bowl of flour and sugar add in liquids 1/4 at a time,

stirring until combined.

Pour batter over prepared pineapple and cherries.

Place covered on pre-heated base plate.

Cook over medium low heat for about 40 minutes until a toothpick inserted comes out clean.

Remove from heat and let stand for about 10 minutes

before inverting on serving plate.

Galley Kat Notes

*As a kid, I used to be crazy about those little red marchino cherries,

looting my Mom’s stash frequently,

until one day when I started reading labels.

Red die # something-or-other put me off of them for ever.

So even though in my Momma memories

I still see upside down cake

with perfect circles of Dole pineapple and their cherry bull’s eye,

I used dried sour cherries instead.

I like the new version much better.

** The same quantity of butter can be subbed

but using coconut oil instead of butter added a wonderful yet subtle hint of the Islands…

My stove-top version but can easily be converted to a conventional

oven by using a 9″ x 9″ pan and baking at 350 ° for about 40 minutes.