Tuesday, December 21, 2010

Caribbean’s favorite dessert…

Many would argue that bananas are the “perfect” fruit. Bananas gives an instant, sustained and substantial boost of energy; providing enough energy for a strenuous 90-minute workout. It helps overcome and/or prevent a substantial number of illnesses and conditions, making it a must add to our daily diet. But I challenge conventional wisdom and introduce an equal alternative: the Pineapple.

The Pineapple is one of those foods that are heaven to eat; and, a good, juicy ripe pineapple can satisfy the sweet craving as well as any chocolate bar. It is packed with vitamins and minerals including calcium, potassium, fiber, and vitamin C. And yes, it is low in fat and cholesterol.

So, tonight, we are going to put the kids to bed early; tell the spouse we have a headache; turn-up the volume on some old-school music; and, feast ourselves on a “big” slice of the Caribbean’s favorite dessert… the Pineapple Upside Down Cake.

Recipe: Pineapple Upside-down Cake.

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • 1 (10 ounce) jar of cherries, drained
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1 (8 ounce) can sliced pineapple, drained with juice reserved
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved

In bowl, combine flour, baking powder, and salt with a wire whisk; cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar. 

In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple. Divide batter between the two pans remembering which pan has the pineapple rings.Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

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