Friday, June 25, 2010

To prepare Glaze:

12 oz. Unsalted Butter
10 oz. Dark Brown Sugar

Heat butter and sugar in a saucepot over medium heat. Whisk until smooth. Pour 2 oz. of glaze into a 4 oz. foil portion cups and refrigerate.

To prepare Cake Batter:

7 oz. Unsalted Butter, room temperature
6 oz. Granulated Sugar
6 oz. Dark Brown Sugar
3 Eggs
1 Tbsp. Vanilla Extract
1 lb. Cake Flour
1/2 tsp. Salt
1 Tbsp. Baking Powder
2/3 cup Whole Milk

Using an electric mixer, cream the butter and sugars. With mixer on, add vanilla extract and eggs one at a time until incorporated. Alternate the addition of the milk and dry ingredients.

To Bake:

1/2 each Fresh Pineapple, small dice

Preheat oven to 375 °F. Add 2 oz. dice pineapple on top glaze in each foil cup. Next, scoop 2 oz. of cake batter on top of pineapples. Bake until a toothpick comes out clean when inserted into center (about 20 minutes). Carefully invert foil cups onto plates and gently remove cup until cake is released. Serve ala mode with fresh fruit.


Unknown said...

That cake was SO good.

Kat said...

I know huh! Make me some for next time O=9 Even a person like me who hates fruits enjoys it... you know it's not bad

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