My measurements :
1 cup = 120g
1 cup = 240ml
Used 8 inch round pan::
Ingredients:
- Unsalted Butter - 6 tblsp
- Sugar - 1/2 cup
- All Purpose Flour - 1½ Cup
- Baking Powder - 1¾ tsp
- Baking Soda - ½ teaspoon
- Unsalted Butter - 6 tblsp
- Granulated Sugar - ½ cup
- Eggs - 2
- Vanilla Extract - 1 tsp
- Buttermilk - ½ cup (120ml)
- Pineapple Slices -1/2 cup (6 rings)
Instructions:
To make the sugar glaze:
Melt the first measure of butter over a low heat in a heavy bottom sauce pot. Once it is fully melted and just under a boil, remove from heat and stir in sugar. Stir to a thick sandy like texture.
Fill in the cake pan...Place the sliced pineaaple pieces. I have also added some strawberry pieces in the gaps.
To make the cake batter:
Cream the eggs, butter with granulated sugar until light and fluffy for about 5 minutes.
Add in the vanilla extract and buttermilk.
In another bowl shift the flour with the baking powder and baking soda.Add this dry ingredients to the egg mixture little by little and fold them gently.
Pour the cake batter on top of the prepared sugar glaze & pineapple slices. Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)
Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.
RECEPIE SUMMARY:
My measurements :
1 cup = 120g
1 cup = 240ml
Used 8 inch round pan::
Ingredients:
- Unsalted Butter - 6 tblsp
- Sugar - 1/2 cup
- All Purpose Flour - 1½ Cup
- Baking Powder - 1¾ tsp
- Baking Soda - ½ teaspoon
- Unsalted Butter - 6 tblsp
- Granulated Sugar - ½ cup
- Eggs - 2
- Vanilla Extract - 1 tsp
- Buttermilk - ½ cup (120ml)
- Pineapple Slices -1/2 cup (6 rings)
Instructions:
To make the sugar glaze:
Melt the first measure of butter over a low heat in a heavy bottom sauce pot.
Once it is fully melted and just under a boil, remove from heat and stir in sugar.
Stir to a thick sandy like texture and fill in the cake pan...
To make the cake batter:
- Cream the butter with granulated sugar until light and fluffy for about 5 minutes.
- Combine the egg yolks with the vanilla extract and add it to the creamed butter mixture.
- Sift the flour with the baking powder and salt and add about ⅓ of it to the creamed mixture and mix just until combined.
- Add ½ of the buttermilk while mixing on low speed then repeat the process with the flour and remaining buttermilk, ending with the last addition of flour.
- In a separate clean bowl, whip the egg whites to frothy and then slowly add the second measure of granulated sugar (2 Tbs) to form a medium peaked meringue.
- Fold the meringue into the cake batter then portion the cake batter on top of the prepared sugar glaze & pineapple slices
- Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)
- Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.
- Cool completely before filling each center withwhipped cream (this is an optional step)