Monday, November 8, 2010

Pineapple Cake - Variation on Marie-Helene's Apple Cake


















I know you've all been on the edge of your seat anxiously awaiting my variation on Dorie Greenspan's apple cake. :)  When I made the apple cake for my FFWD assignment, my husband asked if the cake could be made with brown sugar and pineapple.  A challenge ... I love it!  And a request from Hubby for a particular treat ... Love it even more!!

I followed Dorie's recipe but substituted all the sugar for brown sugar ... same amounts, but packed because that's how we should measure brown sugar.  I used apple cider instead of the rum cause I still had some cider in the fridge leftover from when I made the apple cake.  I also did 1+1/2 the recipe again because I only have a 9" spring form pan.

I cut up a large fresh pineapple and used all the pineapple except for about 1 cup worth.  Since I had recently made the apple cake, I just kept adding pineapple until my batter with pineapple looked similar to how my batter with apples had looked the week before.

I baked the cake for 10 minutes longer than I baked my apple cake and after it had been in the oven for about 65 minutes, an inserted knife came out clean and the edges were getting very brown ... I was worried that the edges might be a little too dark.  The crust & top ended up being perfect.
















The cake was too batter-y ... like it hadn't been cooked long enough.  I don't know if simply baking it longer would have solved that problem or because the pineapple is more juicy, maybe I should leave the 3 T of cider/rum out of the batter.  If anyone has any tips or ideas, I'd love to hear them.  My 7 yr old said she liked the pineapple cake more then the apple cake, so it would be worth perfecting the recipe.  :) 
















I served my pineapple cake with vanilla ice cream and homemade butterscotch sauce.

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5 comments:

yummychunklet said...

Looks great! I especially love the homemade butterscotch sauce!

scrambledhenfruit said...

Hubby had a great idea- Looks great! Did it taste like a pineapple upside down cake? The butterscotch sauce sounds wonderful. :)

Kris' Kitchen said...

That's what I'm also thinking...something like pineapple upside down cake. And since fresh pineapple is more juicy than apple, I would try leaving out the additional liquid. It is pretty and I like the idea that you want to perfect the recipe. Good luck!

Robyn said...

Maybe you can try to cook the pineapple down before you add it into the cake batter. This will lower the water content in the fruit and hopefully correct the texture of the cake.

Janey said...

Mmm yum! I want the butterscotch sauce recipe!!! :)

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