I try to keep my carbon footprint in check and buy local and all, but every now and then I throw caution to the wind and buy a fresh pineapple from a long way away. Recently I was talking to some fourth-grade kids in the town closest to the farm. Not one out of the fifteen or so kids had ever seen a fresh pineapple other than the one SpongeBob lives in; they just knew they came from a long way away or in a can.
Recipe information
Yield
makes 1 (8-inch) cake
Ingredients
2
3
1
1
1
1
1
1
4
1
1
1
Need to make a substitution?
Preparation
Step 1
Heat the oven to 350°F.
Step 2
In a medium bowl, beat the egg yolks with an electric mixer for 2 minutes or until thick and lemon colored. Gradually add the granulated sugar and salt while beating on low speed, then add the vanilla and almond extracts. Increase the speed to medium and beat for 1 minute. Slowly add the boiling water while continuing to beat. Turn the mixer off, add the flour and baking powder, and stir until smooth.
Step 3
In an 8-inch ovenproof skillet set over medium heat, melt the butter with the brown sugar and cinnamon. Cook, stirring, for 1 minute or until the sugar is melted. Remove the pan from the heat and arrange the pineapple in a single layer over the sugar mixture. Pour the cake batter over the pineapple. Transfer the skillet to the oven and bake for 35 minutes or until the cake springs back lightly when touched. Remove the skillet from the oven and let the cake cool for 6 minutes. Invert the cake onto a serving platter and let cool completely.
Notes
Step 4
This cake topping can be made with most fruits and is very good with blueberries or plums.
Step 5
For the best cinnamon flavor, grate some fresh from a stick on a Microplane grater or zester.