Rummy Roasted Pineapple Pudding Cake

Photo by Martha H.
Adapted from realsimple.com

PREP TIME

50

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

Adapted from realsimple.com

Ingredients

  • For the roasted pineapple:

  • 1 1/2

    cups pineapple, fresh or canned and drained, cut into 1-inch chunks

  • 1

    tablespoon dark muscovado sugar

  • For the streusel:

  • 1/4

    cup unbleached all-purpose flour, spooned and leveled

  • 3

    tablespoons dark muscovado sugar

  • 1

    tablespoon turbinado sugar, optional

  • 2

    tablespoons unsalted butter, chilled and cut into small pieces

  • Fine sea salt

  • For the cake:

  • 1

    cup unbleached all-purpose flour, spooned and leveled

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon fine sea salt

  • 3/4

    cup dark muscovado sugar

  • 1/3

    cup whole milk

  • 1

    large egg

  • 2

    tablespoons canola or grapeseed oil

  • 1

    teaspoon pure vanilla extract

  • For the sauce:

  • 1

    cup pineapple juice

  • 1/4

    cup dark muscovado sugar

  • 2

    tablespoons dark rum (such as Myers’)

  • 1/4

    teaspoon ground cinnamon

Directions

Position a rack in the center of the oven and preheat it to 450°F. Line a rimmed baking sheet with parchment paper. Prepare the pineapple: Toss the pineapple chunks on the baking sheet with the dark muscovado sugar until the fruit is evenly coated with an amber glaze. Roast, rotating the pan once, until the chunks are tender and caramelized at the edges, 15 to 20 minutes. Remove the pan from the oven, set aside, and let the pineapple cool on the pan. Reduce the oven temperature to 350°F. Grease an 8 x 8-inch square glass baking dish with butter or nonstick spray. Make the streusel: In a small bowl, work together the flour, muscovado sugar, butter, turbinado sugar (ifusing), and salt until crumbly. Refrigerate. Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In a medium bowl, whisk together the muscovado sugar, milk, egg, oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk until the batter is smooth. Scrape the batter into the prepared pan and smooth the top. Scatter the roasted pineapple chunks evenly over the batter. Make the sauce: Into a medium saucepan, pour the pineapple juice, muscovado sugar, rum, and cinnamon. Place the pan over high heat and whisk to combine. Bring the mixture to a boil, and lower the heat to medium. Boil for 2 minutes. Remove the pan from the heat and carefully pour the hot liquid over the cake batter. Ask no questions- it will look crazy. Carefully transfer the pan to the oven. Bake for 35 to 40 minutes, or until the cake is puffed and the top is mostly set but still appears a bit wobbly and underdone. Holding your fingertips just an inch or two over the pan, gently sprinkle the streusel evenly over the top of the cake-too much streusel dropped from too great a height will deflate the cake. Return the pan to the oven. Bake until a toothpick inserted into the center comes out with a few moist crumbs, about lO minutes more. Let the cake cool on a wire rack. Serve warm with vanilla ice cream.

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