Ellen Britt - A Teenage Foodie who Explores Dinner, Dessert and Salad Ideas
I discovered this recipe at sally'sbakingaddiction.com and I followed it to the letter. As the recipe was perfection there is not a thing I would change. I only wish I had taken more photos.
We all loved this cake! We included whipped cream on the side when serving. It’s an old-fashioned desert but still a great presentation and super yummy!!
Note: Very important to have your ingredients at room temperature!!!!! Allow your butter to sit on the counter for 1 to 2 hours before beginning. It should still be cool to the touch but not warm. Much will depend on the temperature in your home as to when the butter is ready.
· 1/4 cup (60g) unsalted butter, melted
· 1/2 cup (100g) packed light or dark brown sugar
· 8–10 pineapple slices (see note)* I recommend 1 20 ounce can of pineapple rings/slices, which usually holds 10 rings/slices.
· 15–20 maraschino cherries
· 1 and 1/2 cups (180g) cake flour (spoon & leveled)
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon salt
· 6 Tablespoons (85g) unsalted butter, softened to room temperature
· 3/4 cup (150g) granulated sugar ( I used super fine sugar – berry sugar)
· 2 large egg whites, at room temperature
· 1/3 cup (80g) sour cream, at room temperature
· 1 teaspoon pure vanilla extract
· 1/3 cup (80ml) whole milk, at room temperature
Pre-heat your oven to 350F
Pour 1/4 cup melted butter into an ungreased 9×2 inch spring form pan. The original recipe called for a deep dish pie plate but the spring form pan made for an easier release of the cake once cooked.
Sprinkle as evenly as possible the brown sugar over the melted butter.
Make sure your maraschino cherries and pineapple rings are dry before using. I dried mine with a paper towel.
Arrange the pineapple and maraschino cherries in a pattern. You can use more cherries than I used in my recipe but as I am not a huge fan of maraschino cherries I choose to use less. Also if you have any left over pineapple I suggest arranging them along the side of the spring form pan as this makes for a nice decoration. I would have used more but it would entail opening a second tin of pineapple which is way more than I need for this recipe. Once all arranged place the spring form pan in the fridge and start to prepare the cake batter.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Beat the butter until smooth. This is usually 1 minute. Then add the sugar and beat on the high speed setting until the mixture is thoroughly creamed.
Next beat in the egg white until combined, followed by adding the sour cream and vanilla. Make sure to scrape down the sides of your bowl so everything is evenly incorporated.
Next pour the dry ingredients into the wet ingredients. Put your mixed on a low speed setting and slowly add the milk. Beat the mixture until combined but be careful not to over beat. If you are worried above over beating you can mix by hand. Hand mixing is my favorite thing to do!
Once ready the batter should be thick without any lumps.
You are now ready to pour the batter over your pineapple cherry arrangement in the spring form pan. . Make sure to speed it evenly. Use a spatula to help spread the batter.
Bake for 43 to 48 minutes. It is suggested you put tin foil over the cake half way through the cooking process. so the cake does not become too brown.
You will know the cake is done when the cake tester comes out dry. I use a long wooden skewer to test the cake.
The Extra Fun Part
You now get to turn your cake upside down but first you have to let your cake cool for about 20 minutes. When ready invert your cake onto a plate or cake stand. The cake can be served warm or cold. Its delicious either way. A room temperature cake however is a lot easier to cut.
This cake lasted for about 3 days before it was completely gobbled up by myself and my family. We stored it at room temperature but the fridge also works well.
Oh and one last thing - don't forget to serve with whipping cream on the side!!
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By Ellen Britt