Spring is already around the corner, as people said, this is a great time for doing body cleansing/detoxification. Being very well aware of that, in the past two weeks, I’ve been cleaning my freezer, the next would definitely be cleansing my body. But look, I still had so many stuff in my kitchen: a ripe sweet pineapple, a little raspberry jam, pineapple Greek yoghurt, some eggs, and plenty of sugar and flour…Then in an early spring break morning after waking up, I decided to make a pineapple cake. Don’t get me wrong, I was not craving any kind of cake. I like to bake, but I rarely crave cake or candy or so. I’m very good at putting my diet/in take under control, this cake was made just for fun, I wanted to make something fresh, natural and beautiful and shared with friends and roommates (poor them ^-^).
While I was scouting on the internet searching for a good recipe as usual, this top rated recipe on the internet and readers’ comments on it caught my attention. People said this recipe gave them a light, and fluffy cake (which is very reasonable, everybody knows cake flour would give cakes a lighter texture. I also loved the fact that the author did call for butter milk, cakes made with butter milk are surprisingly pronounced moist). I read it further on some of the most negative comments about the recipe I picked then decided to make some modifications to make the cake more enjoyable as follow:
- When it comes to cake, the 1st step I always do is cutting the amount of sugar that the original recipe call for.
- I also liked the idea of making caramel sauce beforehand, I thought It would make the cake more tasty.
- For a healthier cake, I used fresh pineapple instead of canned one, and fresh pineapple did give the cake extra punch of flavor
- Substituted cherry by raspberry jam which I had in hand.
- As I didn’t have butter milk, I substituted it by lemon juice, milk and yoghurt
- Because I wanted my cake come out beautifully perfect, I lined the cake pans with parchment even I used a nonstick pan.
The result was deliciously perfect. Cake flour gave the cake a dense, soft and fluffy texture. The cutting down of sugar gave the cake a naturally light sweet taste and milk-lemon-yoghurt mixture made the cake so moist, plus pineapple and raspberry combination made the cake so flavorful fresh. People liked it, both because the caramel tone look and the taste. Some told me that the combination of pineapple and tangy raspberry jam was brilliant idea, it made the cake taste so fresh and natural, much better than the taste of too-sweet-and -boring canned cherry. Here comes my cake
- 3 cups cake flour
- 1 cup butter, rom temperature
- 2 cups sugar, brown sugar preferred
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice, put in a measure cup then fill up with milk to make a full whole 1 cup. Set aside at least 5 mins then mix with 1/2 cup of Greek or any kind of thick yoghurt( or you can use 1 and 1/4 cups whole buttermilk as in te original recipe)
- 1 large ripe pineapple, clean and cut 0,5 inche thick, round shaped, cored
- Raspberry jam(or any kind of fresh berry, or you can use canned cherry, which is very boring)
For caramel sauce:
- 1 cup brown sugar
- 1/2 cup butter
- Caramel sauce: Put brown sugar and butter and some drop of lemon and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes until you see the light yellow brown liquid caramel. DON’T MAKE THE CARAMEL DARK because you will have another 45 mins to bake it. Pour immediatelly into a 9×13 inch parchment lined cake pan. Put cut and cored pineapple on top. Fill up with rastberry jam.Set aside.
- In a large bowl, beat 1 cup butter at medium speed until creamy. Add the sugar, beating until fluffy. Add egg 1 at a time, beating well after each addition. Add in the vanilla and set aside.
- In a another bowl, mix lightly 3 cups of flour, 2 teaspoon baking powder, and 1/4 teaspoon salt.
- Add 1/3 of the flour mixture into the egg mixture, beat well. Add 1/2 amount of milk yoghurt(or butter milk), still beating. Add flour, keep beating, finish the milk yoghurt and ending with the flour mixture. Don’t for get to beat continuously
- Preheat the oven to 350 F in 5 mins. Pour the batter to the prepared fruit and caramel pan and bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely
Beautiful appetite ^-^