What happens when you bake a classic from an ancient cookbook for the birthday of your dear friend and pastry chef? You embellish with better techniques and tastier ingredients. Isn’t it ironic?
Preheat oven to 350°. Prepare all inner surfaces of a 9 inch round cake pan with nonstick cooking spray or butter. Line bottom with a round of baking parchment and spray once more. Cut strips of parchment and line sides. Do not spray side parchment, as this makes a nearly flat topped cake.
Into a microwave friendly bowl:
2 tablespoons butter. If using unsalted add a dash or two of salt.
4 tablespoons brown sugar firmly packed
1 tablespoon water.
Nuke until melted, and place in bottom of prepared baking pan
Into a medium sized mixing bowl stir together:
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Into a small mixing bowl combine:
1/4 cup butter. If using unsalted add a dash of salt.
1/3 cup sugar
Cream together then add:
Seeds from 1 vanilla bean. Do it it’s yum.
1 teaspoon real vanilla extract
Zest of one citrus fruit. I used blood orange. Delicious.
Beat together then add:
2/3 cup milk. Use whole milk for something wonderful or half and half for something decadent.
Add wet ingredients to dry ingredients. You can beat for a minute, but I didn’t. Mishaps happen.
Ok. Here’s the fun part.
1 can pineapple rings.
14 maraschino cherries cut in half.
Arrange 5 or 6 pineapple rings around the outside of cake pan and one in the center. The cake is most beautiful if you squish a total of seven rings into the pan, as it helps everything stay in place. place half a cherry into the center of each pineapple ring and in each little spot along the edges. Carefully pour batter into pan, and spread evenly. If you used seven rings they won’t move. If you use six they will probably shift a bit.
Bake at 350 for 35 minutes, or until toothpick comes out clean.
The pineapple part of this cake is very sweet. The cake part is a delicately flavored. If you have a sweet tooth cut into six servings. If you don’t cut into 12 servings. Top with lightly sweetened whipped cream or french vanilla ice cream.
BTW: Pastry chef loved it.