This dessert is a nod to some wonderful flavours I first experienced on my honeymoon. Beaches, southern India and fresh pineapple slices dusted with spices, nuts and hot pepper. Perfect inspiration for a new spin on a familiar dessert. Summer puts me in the mood to grill almost everything, including dessert. This is a wonderful twist on an old classic, where I grill the pineapple before I add it to the cake. A little extra punch? Indian inspired hot and spicy flavours added to the pineapple while still on the grill which takes this classic over the top. Try it and I guarantee, it will become a summer family favourite.
Spicy Sweet Pineapple Upside Down Cake
Ingredients:
1/4 cup butter
3/4 cup brown sugar
9 pineapple slices, (I like mine extra thick) dusted with coconut sugar and a pinch of salt and grilled until caramelized
1/2 tbsp cayenne pepper
1/4 tsp groung nutmeg
1/2 sweet paprika
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 eggs
1/2 cup yogurt
1 teaspoon vanilla extract
Instructions:
Pre-heat oven to 350. Generously butter a 9 in. square pan, taking special attention to the bottom of the pan where you will place the pineapple.
Scatter a generous layer of sugar over the bottom of the pan. Sprinkle cayenne, paprika and nutmeg over pineapple slices.
Grill over high heat for 2 minutes, until pineapple begins to caramelize and you get a little smoky flavour. Arrange pineapple slices across the bottom of the baking pan.
In a medium bowl sift together the dry ingredients; flour, baking soda and salt, set aside.
In a large bowl beat the eggs, yogurt and vanilla together, then add the dry ingredients and whisk on medium-high in a mixer until batter is smooth, making sure to scrape the sides and bottom of bowl.
Evenly pour batter over the pineapple slices.
Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted into the middle of cake.
Serve when cooled.
Want to check out more of my recipes? Try a couple of my favorites:
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