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Pineapple Skillet Cake




Source of Recipe


Internet


List of Ingredients




Pineapple skillet cake ingredients:
*2 sticks butter
* 1 1/2 c. brown sugar
* 1 1/2 c. vegetable oil
* 2 eggs
* 2 1/2 c. granulated sugar
* 1 tsp. vanilla
* 1 1/2 c. milk
* 4 c. flour
* 2 T. baking soda
* 1/2 tsp. salt
* 2 c. chopped pineapple
* 1 c. Riesling wine, reduced to 1/4 cup

Creme Anglaise ingredients:
5 egg yolks
* 1/2 c. granulated sugar
* 1 pt. heavy cream
* 1/2 vanilla bean (or 1 1/2 tsp. vanilla)


Recipe



Preheat oven to 350 degrees. Using butter, grease a cast-iron skillet or cake pan. Line the bottom with chopped pineapple. In a mixing bowl, cream the butter. Add brown sugar, eggs, oil, vanilla, milk and granulated sugar. Mix for 1 minute. Scrape the sides of bowl and mix well.
Combine flour, salt and baking powder. Mix into the liquid ingredients. Pour cake ingredients over the chopped pineapple. Bake for 80 minutes. Remove from oven and sprinkle reduced wine over the cake. Let cool for a few hours. Turn upside down to remove from pan. Cover and refrigerate.

Creme Anglaise instructions:
Place egg yolks in a mixing bowl. Scrap pulp and seeds from vanilla bean into a small saucepan. Add cream and sugar. Bring to a simmer. Add about 1/3 of the cream mixture to the yolks, then return that mixture to the saucepan. Cook for 3 minutes more on medium heat. Remove and cool in an ice bath. Serve with pineapple skillet cake.

Add an accent with Caribbean Sorbet.

Caribbean Sorbet ingredients:
3 c. water
* 1 1/2 c. sugar
* 4 oz. powdered glucose
* 1/2 oz. sorbet stabilizer
* 1 1/2 lb. coconut puree *
1/2 c. pineapple juice
* 1/2 c. mango puree
* 2 oz. glucose

Caribbean Sorbet instructions:
Using a saucepan, heat water. Add all ingredients except purees. Stir to make sure ingredients are well incorporated. Bring to a simmer and remove from heat. Cool the mixture down in an ice bath. Add the purees and incorporate well. Place in an ice cream machine and follow manufacturer's instructions.

Roasted Pineapple Sauce ingredients:
1 whole pineapple
* 3 oz. brown sugar
* 1 bottle Riesling wine or Blue Nunn

Roasted Pineapple Sauce instructions:
Procedure: Peel and core pineapple. Slice pineapple into long thick slices. Sear the pineapple slices for two minutes in a pan or flat top.
Remove and place on a sheet pan. Sprinkle the brown sugar on the pineapple and bake in oven at 375 degrees for 20 minutes.

While the pineapple is baking, reduce the wine by two thirds. Remove the pineapple when finished and place in a blender. Add wine and blend well. Return mixture back to a sauce pot and reduce by one-quarter. Remove and reserve for service.