This spicy cake topped with caramelized pineapple gives it a tropical feel. The cake goes really well with vanilla ice cream.
material: For 8-10 people
- 16 tbsp.Unsalted butter, softened, add more for grease
- 1 cup brown sugar
- 1/2 cup chopped walnuts (toasted)
- 3 tablespoons dried cherries
- 8 pineapple slices (canned)
- 1 1/2 cups pastry flour
- 2 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Preparation:
Heat oven to 350°F and heat 8 tablespoons butter in a small skillet over medium-low heat. Add the brown sugar and cook, stirring frequently, until the sugar is dissolved and the mixture is bubbly, about 5 minutes.
Immediately pour into a greased 20cm cake tin. Arrange the nuts, cherries, and pineapple on top of the brown sugar mixture.
Combine flour, pepper, baking powder, baking soda, and salt in a bowl and set aside.
In a separate bowl, beat the butter and remaining sugar with a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition. Add sour cream, juice, and vanilla. Mix until the mixture is smooth.
Add dry ingredients and mix until well combined.
Pour the mixture into the mold and smooth the top with a spatula. Bake until golden brown and a tester inserted into the center of the cake comes out clean, about 1 hour.
Transfer to a wire rack to cool for 8 minutes.
Then, run a sharp knife around the edges to separate the cake from the pan. Invert the cake onto a plate and allow to cool completely before serving.
Serve with ice cream if you like.
