The Magic of Pineapple or Canned Peaches Cake
Many years ago, I discovered this recipe; a delicious cake, both with pineapple and peaches. Each time, the process turned into a ritual, where sweet and bitter blended to create a perfect balance. My first encounter with this cake happened in a small deli, one of the first that made me realize the work I wanted to do, where I was struck by the owner’s mastery. Carefully, I watched as she began to cook, creating a golden caramel at the bottom of the pan, a crucial element in making the cake unique.
The caramel was not just an aesthetic choice; it was part of the secret that turned the cake into a masterpiece. After pouring the pineapple or peach juice into the caramel, the secret was revealed as she mixed the batter with care. Each ingredient joined in an embrace of flavors, ready to be baked. But the true magic moment occurred at the end of baking, when the cake had to be flipped onto a plate.
That simple gesture revealed the success of the process. My heartbeat quickened as I flipped the pan; I knew that only then I would discover if the cake had formed correctly. The sight of that perfect dessert confirmed that every step had been executed perfectly, an explosion of aromas and scents. Over the years, I also discovered the story of this cake, a dessert with ancient and fascinating origins, typical of rural Piedmont, and its traditional cuisine, linked to a territory competing with neighboring France
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Start with the caramel and fruit to finish with milk, eggs, sugar, and flour…
- 13.4 oz flour
- 5.3 oz whipping cream
- 0.4 cup milk
- 5.6 oz sunflower oil
- 2 eggs
- 7 oz sugar
- 5.3 oz caramel
- 8 slices canned pineapple (Including the juice inside the can)
- 1 packet baking powder
Tools
A 10-inch diameter pan, a bowl to mix the ingredients, and then into the oven!
Steps
If you want to make the caramel yourself, follow the recipe in the link above… And then proceed with the rest
Prepare the caramel, or use ready-made caramel and pour it on the bottom of the pan; then arrange the pineapple following your creativity. I use the classic version; at this point, pour about one glass of pineapple juice; if you have more, you can soak the cake after baking. Set aside until use
In a bowl, pour the flour, sugar, sifted baking powder, and give a stir with the electric whisks to create homogeneity among them.
Add the rest of the ingredients, and mix well with the whisks at medium speed; you don’t need to whip the mixture, just make it creamy
Now pour it over the fruit, being careful to cover it well. Bake at 375°F until done. It will take about thirty minutes, in this case, rely on sight, as the toothpick may give you wrong information, being a moist cake.
The juice will be absorbed by the cake, and the caramel will create a colored and tasty glaze. After flipping the hot cake onto a plate, you’re ready for a first test… Warm with a bit of vanilla ice cream, it’s special!
Super soft and special!
The story goes that, due to an unexpected issue with the caramel that got smeared, the order of ingredients was changed, forever altering the preparation. This discovery not only honored tradition but also gave birth to a new recipe, making it a symbol of creativity and ingenuity. Every time I made this cake, I felt like I was carrying on a legacy that combined history and flavors, giving life to new culinary experiences. And I’m still here proposing it whenever the desire for good food teases my memories. As mentioned above, this cake is well-suited for rustic tables or can be transformed into individual servings. Served with a scoop of vanilla ice cream, it offers an excellent choice for a summer dessert.
It can also be stored outside the refrigerator since it doesn’t contain fresh creams.
