I am at home sick today, this weather has taken its toll on me; I need some comforting food thus I have baked the following cake. Must wait it to cool a bit as the combination of hot caramel/pineapple on my tongue is not really inviting.
It’s hard to wait though.
- 1 can sliced pineapple
- 1 cup candied cherries
- 1/2 cup (150 gr) butter
- 1-1/2 cup (250gr) all-purpose flour
- 1/2 cup (100ml) pineapple juice (or milk)
- under 1/2 cup (80gr) dark brown sugar
- 1/2 cup (100gr) caster sugar
- 3 eggs
- 3/4 tsp baking powder
- 1 tsp pure vanilla extract
In a pan melt the butter and add the brown sugar to it; as soon as the sugar will have dissolved, resist the temptation to stir the caramel (watch it as it tends to burn).
Heat the oven to 180’C (350’F)
Butter the bottom of a a 26cm spring-form cake tin and line it with parchment paper (a regular cake tin would be better but I do not have it, oh did I mention next Sat. is my Bday ?). Pour the caramel in the tin, spreading evenly; arrange pineapple slices in a single layer ontop of the caramel mixture, fill the pineapple’s holes with a candied cherry.
Dice the remaining pineapple slices and set aside.
In the Kitchen Aid bowl, mount the whisk paddle and beat the butter and sugar until foamy. Install now the K beater blade; add the eggs, beating until well incorporated, repeat for all eggs. Add the vanilla extract, the sieved flour and the baking powder. Pour in the milk and mix well.
Remove the bowl from the Kitchen Aid, add the diced pineapple and stir using a rubber spatula.
Pour the batter in the cake tin. Bake for one hour. Flip the cake on a serving plate, removing the parchment paper immediately. Let it cool completely.