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.