Tag Archives: Pineapple

Pineapple Cake

23 Dec

Happy holidays friends!! I have been busy for a few months now, well,  busy and then mostly lazy 😀 But then its holiday season now and even a lazy and uninspired bum like me couldn’t stay away from the blogging and baking sessions.

It was my husband’s birthday a month ago and when asked which cake he wanted me to bake, his answer was simple, Pineapple Cake, not the pineapple-upside-down cake but the cake version of the Indian pineapple pastry.  I used to love these as a kid, well, to be truthful, they came second after black forest pastry 🙂 , but then my brother and I together, always ordered both the pastries and shared them. So, this baking session, came with a trip down the memory lane.

Pineapple Pastry

INGREDIENTS

Pineapple Sponge Cake

  • Crushed planko (fine, dry breadcrumbs)
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt

Layering & Assembling

  • Fresh, cold whipping cream
  • 1 can sweetened, crushed pineapple

Preparation: Sponge Cake

I used the same recipe for baking the cake, that I had used for the DB challenge: Swedish Prinsesstarta.  If you want it to be more authentic you can replace the vanilla essence with pineapple essence and add some yellow food color.

Pineapple Pastry

Preparation: Cake assembly

With a long knife cut the sponge cake into 2 even layers.  Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it.  Place the bottom most cake layer on the cake platter and sprinkle some pineapple juice from the pineapple can on it. Next, layer on some cold whip followed by the crushed pineapple. Since, both I and my husband love pineapple I made sure that I covered the entire cake with pineapple :). Place the other cake layer on top of it and sprinkle some more pineapple juice on the new layer. Decorate the cake with more whipped, pineapple and cherries if you want. Traditionally every pineapple pastry is topped with a pineapple piece and  a cherry.

Pineapple Pastry

and another one with candles 🙂

Pineapple Pastry
The cake was a huge hit and gone within half an hour 🙂 I still have a long way as far as cake decoration is concerned, but I am learning.  Its a boon that I am blessed with an encouraging family and friends, they are my best critics.

My best wishes to all for the holiday season. Bake on!!

 

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My Weekend Bake – Pineapple Upside Down Cake

1 Apr

Baking a pineapple upside down cake has been on my bucket list forever! I find it very interesting that the dessert not only incorporates the flavor of the fruit but also displays it unabashedly. So, I decided to try my hand at baking the cake this weekend. I will admit here that I had been reading a lot about upside down cakes for quiet some time and was quiet amused to find that pineapple upside down cakes came into existence only in 1920s. 

Following the tradition, I would like to present to all my readers a picture of the yummy pineapple upside down cake that emerged as a result of my experiment as a teaser before I proceed with the recipe 🙂

Pineapple Upside Down Cake

I sure hope that the above image would lure you into trying your hands at baking it sooner than you had planned. I have also had the cheesecake version of this cake and I am in love with both the versions. But then I love everything that constitutes dessert, almost always 🙂 The recipe I used has been borrowed from the joyofbaking.

INGREDIENTS (Serves 6-8)

Topping

  • 4 tbsp unsalted butter, cut in small pieces
  • 3/4 cup light brown sugar (I used dark brown)
  • 1 medium pineapple (I used canned pineapple slices)
  • Maraschino cherries (optional)

Cake

  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated white sugar
  • 2 large eggs, separated
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Preheat oven to 350 degree F. We will need a pan at least 9 inch diameter and 3 inch depth. Mine was less than 3 inch in height and I was worried the batter might overflow while baking. Thankfully, it didn’t!

NOTE

If using canned slices, pat each slice dry with paper towels. I let my slices sit on paper towels for a good 10 minutes before laying them in the pan.

Place the butter for the topping in the cake pan and place it in the oven till it melts. Add the brown sugar to the pan and place it in the oven again till it caramelizes (bubbles start appearing). Remove the pan from the oven and lay out the pineapple slices and one maraschino cherry in the center of each slice.

 In a large bowl whisk together the flour, salt and baking powder. In a bigger bowl, cream sugar and butter till light and fluffy. Beat in the vanilla extract followed by the egg yolks adding one at a time. Add milk, followed by the flour mixture, adding in small portions and ending with the dry ingredients. In another bowl whisk the egg whites with cream of tartar till firm peak forms. Gently fold in the egg whites with the cake batter. Pour the batter onto the caramelized pineapple slices and bake in the oven for about 40 minutes or until the top turns brown and a toothpick inserted comes out clean. Also, the cake would have pulled away from the sides of the pan.

DSCN2711

Run a knife around the edges and them invert the cake onto the serving plate. If some of pineapple pieces get stuck to the pan, no need to worry, just remove and place them onto the cake. Fortunately, I didn’t have to replace any of the slices as mine came out perfectly.

DSCN2719I recommend you to either serve it fresh out of oven or re-heat it for a couple of minutes before serving. Also, I served it with fresh whipped cream (Refer Strawberry Shortcake for the recipe), but I am sure it would taste good with vanilla ice-cream as well.

I am pretty sure I will bake this soon again. The cake turned out to be soft and fluffy and the pineapples were most definitely the crowning glory. My baking session this weekend was definitely more than satisfactory and am now super pumped up for the week.

Have a good week, friends and like always, bake away :)!

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