This is my recipe for a delicious pineapple cake. I added the use of honey and coconut milk to add a little more of a tropical flair to this wonderful dessert.
1 1/3 Cup All Purpose Flour
3/4 Cup Granulated Sugar
1 TBSP Honey
1/3 Cup Shortening
1 1/2 TPS Baking Powder
1/2 TSP Salt
1/2 Cup Coconut Milk
1/4 Cup 2% Milk
1 Egg
14 oz Can of Sliced Pineapple
10-12 Stemless Maraschino Cherries
1/4 Cup Butter
2/3 Cup Brown Sugar
1: Preheat your oven to 350 degrees, melt the butter and evenly coat the bottom of a 9-inch baking dish (round or square). Sprinkle an even layer of brown sugar over the butter, then place the pineapple slices into the pan, with a cherry in the center of each slice. (I was able to get 7 slices into the round pan, 6 on the outside, one in the center)
2: Combine all other ingredients in a medium-sized mixing bowl and beat on low speed with an electric mixer for 10 minutes, then switch to medium speed for 5 minutes, mixing the batter together until it is smooth with no lumps.
3: Pour the batter over the pineapples and cherries, and place into a 350 degree oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
4: Immediately after removing the cake from the oven, place a heat-proof dish over the top of the cake pan, and flip. (Hence the "Upside-Down" part of the cake). Allow the cake to rest upside down for 5-10 minutes, this allows the sugar mixture to further coat the top of the cake. Very carefully remove the cake pan (you may need to run a knife along the edge of the cake pan to free the sides), and either serve immediately, or allow to cool and refrigerate for a later date.
This is a very delicious recipe that will cheer anyone up, and is very easy to make. Feel free to try it with different fruits and mixtures to make this recipe your very own. Serve it with a scoop of vanilla ice cream and a pina-colada while watching your favorite movie, or make it the center-piece of your next party.
~Bon Appétit~
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Wednesday, January 9, 2013
Wednesday, December 19, 2012
Druid's Cobbler Cake
This is my version of a Fruit Cobbler recipe I found on the Food.com website. Instead of having a thin crust over the top of the fruit, I make mine to be a lightly sweetened cake with little pieces of fruit that seemed to be floating around in the pillow-like softness of the cake. This can be made with almost any fruit you desire, but I will use peaches for the recipe here.
Peach Cobbler Cake:
Cake Batter:
1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt
1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.
2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.
Fruit:
4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter
1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.
2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.
3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.
4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.
5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.
6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.
Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.
~Bon Appétit~
Chicago Metallic Commercial II Round Cake Pan, 9" x 2" (Google Affiliate Ad)
Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)
Peach Cobbler Cake:
Cake Batter:
1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt
1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.
2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.
Fruit:
4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter
1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.
2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.
3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.
4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.
5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.
6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.
Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.
~Bon Appétit~
Chicago Metallic Commercial II Round Cake Pan, 9" x 2" (Google Affiliate Ad)
Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)
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