Butterscotch-Pineapple Cake by domesticdiva

By DOMESTICDIVA

Ingredients

• Cake:
• Filling:1 (8oz) can crushed unsweetened pineapple in juice
• 3 tbsp. sugar
• 1/2 tsp vanilla extract
• 10 tbsp. unsalted butter, softened
• 3/4 cup sugar
• 3 egg yolks
• 1-1/2 tsp vanilla extract
• 1-1/2 cups sifted cake flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• Frosting:
• 3/4 cup unsalted butter, cut up
• 3/4 cup packed light brown sugar
• 3 tbsp. whole milk
• 2 cups powdered sugar
• 1-1/2 tsp vanilla extract
• Garnish:
• 2/3 cups finely chopped pecans

Preparation

Step 1

To make filling, drain pineapple in sieve over medium bowl 10 minutes, reserving 1/4 cup of the juice. place pineapple, reserved pineapple juice and 3 tbsp sugar in medium saucepan.
bring to a gentle boil over medium low heat; cook 4 to 6 minutes, stirring occasionally, or until liquid is slightly thickened. stir in 1/2 tsp. vanilla. place in small bowl; refrigerate to cool.

heat oven to 350 degrees.
grease and flor 2 (8-1/2") round cake pans. line bottom of pans with parchment paper.

in large bowl, beat 10 tbsp butter and 3/4 cup sugar at medium high speed 7 to 8 minutes or until light and fluffy. in small bowl whisk together egg yolks and 1-1/2 tsp. vanilla. add to butter mixture in two parts, beating well after each addition.in medium bowl, stir together cake flour, baking powder, baking soda and salt. Beat into butter mixture at low speed alternately with buttermilk, beginning and ending with flour mixture. divide batter evenly into pans, smoothing with spatula*

Bake 15 to 20 minutes or until golden brown and center springs back when gently pressed. cool on wire racks 10 minutes. invert cakes onto wire racks;cool completely.

meanwhile, melt 3/4 cup butter in medium saucepan over medium heat. add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture
begins to come together. (brown sugar and butter will appear separated until mixture gets hot enough)
stir in milk; bring to a boil, stirring constantly.
pour into medium bowl;cool 30 minutes or until room temp. once mixture is cool, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. whisk in 1-1/2 tsp. vanilla.

to assemble, place 1 cake layer on cardboard round or platter.
if filling is juicy, brush excess juice over bottom cake layer. spread one third of the frosting over bottom layer; top with filling.. place top layer on filling, pressing gently to allow cake and filling to come together. frost top and sides of cake with r3emaing frosting. holding cake in one hand, gently press chopped pecans into the sides of cake using other hand, allowing pecans to fall onto sheet pan.
serve at room temp.

*to divide batter evenly between 2 cake pans, weigh batter on scale and divide by two. or , using 1/2 cup measuring cup, add 1/2 cup batter to first pan, then to second, continuing until all batter is used.