Pineapple cake and coffee make a nice ending to a tropical feast.
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Cake:
Method
Grease 9-inch (2.5 L) springform pan; set aside.
In large skillet, melt butter over medium-high heat; stir in sugar and cinnamon. Add pineapple; cook, turning once, until golden brown and caramelized, about 8 minutes. Overlap in circle in prepared pan. Set aside.
Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 5 minutes. Invert onto serving platter. (Make-ahead: Cover lightly and set aside for up to 6 hours.) Serve with rum sauce.
Dark Rum Sauce:
- 2 tbsp butter 25 mL
- 1/4 cup corn syrup 50 mL
- 3 tbsp granulated sugar 50 mL
- 1 tbsp packed brown sugar 15 mL
- 1/4 tsp cinnamon 1 mL
- 2 tbsp dark rum 25 mL
- 1/2 cup whipping cream 125 mL
In small saucepan, melt butter over medium heat; add corn syrup, granulated and brown sugars and cinnamon. Bring to boil, stirring; boil until glossy, about 3 minutes. Remove from heat.
Watching to avoid spatters, stir in rum. Return to heat. Whisk in cream; bring to boil. Reduce heat and simmer until smooth and reduced to 1 cup (250 mL), 3 minutes. Makes 1 cup (250 mL).
Nutritional facts Per each of 10 servings: about
- Sodium 318 mg
- Protein 4 g
- Calories 433.0
- Total fat 22 g
- Cholesterol 98 mg
- Saturated fat 14 g
- Total carbohydrate 55 g
%RDI
- Iron 9.0
- Folate 22.0
- Calcium 7.0
- Vitamin A 20.0
- Vitamin C 22.0
