First time I heard about this gorgeous cake was while watching my beloved Desperate Housewives. It was when Bree was helping Gaby make this cake over the phone so that her husband Carlos would believe what a brilliant cook his wife is. I’m devastated the series is over, I truly loved it. Let this be my tribute to all the women of Wisteria Lane :)
For topping
- 1 can of pineapple in juice
- 70gr unsalted butter
- 3/4 cup white or brown sugar
For batter
- 1,5 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 70gr unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup pineapple juice
What to do
Preheat oven to 180°C
Make topping:
Melt butter in a pan. Add brown sugar and cinnamon and simmer over moderate heat, stirring, about 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles. Leave to cool.
Make batter:
Sift together flour, cinnamon, baking powder, and salt. Beat butter in a large bowl until light and fluffy, then gradually add sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended.
Place pineapple topping in a baking tin on a baking sheet together with the sauce. Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Invert a plate over the tin and invert cake onto a plate.
Enjoy!
recipe from Epicurious
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