Beach Boy Bread is a kitschy, 1950s retro recipe. It is really more like a coffee cake, something sweet but not too overwhelming to have mid-afternoon with a cup of coffee or tea. It’s really fast and easy to make just out of what you have to hand in your pantry.
And speaking of kitschy, what better to use in this than your ersatz home-canned zucchini pineapple.
If you don’t have the homemade pantry ingredients, you can also buy the commercial equivalents at a store.
This recipe uses:
Yield: 9 x 90 g (3 oz) servings / makes 1 x 800 g / 28 oz “cake” in total
Beach Boy Bread from Home Canning
A quick, delicious coffee cake that is easy to whip up from ingredients in your dry storage.
- 250 g DIY Biscuit Mix (1 1/2 cups. Or Bisquick from a box)
- 100 g white sugar (1/2 cup. Or 1/2 cup / 10 g of Splenda® granulated)
- 1 egg
- 1/2 teaspoon vanilla extract
- 500 ml zucchini pineapple (or 1 cup crushed store-bought pineapple)
- 2 tbsp DIY Biscuit Mix
- 2 tbsp brown sugar
- 1 tbsp butter (or margarine)
Clean your work surface; wash your hands.
Spray or grease a 20 x 20 cm (8 inch) cake pan; set aside.
Start heating oven to 200 C (400 F.)
In a bowl, mix together the biscuit mix and sugar. Set aside.
In another bowl, mix together the egg and the vanilla.
Drain the zucchini pineapple, reserving juice. Chop the zucchini pineapple into smaller pieces. Add these solids and 125 ml (1/2 cup) of the reserved juice to the egg mixture; stir.
Add the wet mixture to the dried mixture, stir.
Spread out in greased or sprayed cake pan.
In a small bowl, mix the butter together with the 2 additional tablespoons of biscuit mix and the two tablespoons of brown sugar. Sprinkle or scatter over the cake mixture in pan.
Bake in oven for about 20 to 25 minutes or until a toothpick in centre comes out clean.
Instead of the white sugar, you could use 1/2 cup (10 g / .3 oz) of granulated Splenda (the Splenda in bags, not the Splenda in sachets).
The mixture needs to be a somewhat wet (though not sloppy) batter. Whatever form of pineapple you are using, reserve the juice and if more liquid is needed, add some of that a bit at a time until you have a wet batter.
Cooking time is approximate given the variability of the pineapple options below – the key doneness test is the toothpick coming out clean in the centre.
Feel free to really push the boat out and double the topping mixture!
Instead of the home-canned zucchini pineapple, you can use:
- 250 ml (1 cup) of store bought crushed with its juice (to be clear, if you are using crushed from a tin, in theory there is no need to add extra juice, but you be the judge);
- 400 ml (14 fl oz) tin of pineapple tidbits. Drain the tidbits reserving juice, add all the tidbits to the egg mixture along with 125 ml (1/2 cup) of the reserved juice;
- tin of pineapple chunks. Drain reserving juice, chop into small pieces and measure out 1 cup of pineapple solids, add that to egg mixture along with 125 ml (1/2 cup) of the reserved juice;
- your home-canned actual real pineapple (go to the National Center for Home Food Preservation site for directions for canning pineapple.)
Feel free to add 50% or even maybe 100% more pineapple solids, if desired. Allow more baking time, maybe up to 10 or 15 minutes.
You may also wish to try another canned fruit choice, such as peaches, brandied fruits, etc.
How To Become A Cookout Champion. Published by Kaiser Aluminum and Chemical Corp., 1959. Recipe originally called for Delmonte crushed pineapple.
Per 1 (90 g / 3 oz) serving, 1 / 9th of the “bread”.
Made with Splenda and low-cal marg.