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Saturday, February 2, 2008

Pineapple Rum Cake


Ingredients

Topping:

Pineapple Rings (I like to use cut and core my own from a fresh pineapple)
1/2 cup light brown sugar
1/4 cup unsalted butter

Cake:

1/4 cup unsalted butter
1/2 cup regular sugar
1 egg (or equivalent egg substitute product)
1 tsp. vanilla
1/8 cup Vanilla Greek Yogurt
1/4 cup light sour cream
1/4 cup light rum
1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda


Preheat oven to 390 degrees F.
Place 1/4 cup butter (half of a stick) into a 8" square non-stick pan and insert into preheating oven
You can move on to assemble the cake now.... but remember to remove the pan just as the butter all melts.
Remove pan from oven and add brown sugar.  Mix and spread to coat evenly, the entire base of the pan.

Assemble pineapple slices by laying them to cover the entire bottom.

For the cake, melt butter (I place the other half stick of butter in the mixing bowl and microwave it)
Add the sugar and mix.
Add the egg and the vanilla and mix
Add the yogurt and sour cream and mix
Add the rum and mix
Add the flour, baking powder and baking soda and mix until smooth and lump free.

Pour the cake mixture (it will be thick) into the cake pan.  use a spatula to gently move the batter around
making sure that all the corners are covered and the layer is even.

Place in oven for 27-30 minutes or until lightly browned on top and a cake tester comes out nearly dry.

Remove from oven and place to cool undisturbed for 10 minutes.

Use a knife to score around the edges between the cake and the pan to ensure that the edges are not sticking.

Invert the pan quickly onto a serving dish, wait about 15 seconds and tap on the bottom of the pan to ensure the cake is released as you pull the pan up and away from the cake.

Let fully cool and harden for at least an hour before serving.

Enjoy!

The finished product....out of the oven and cooling!

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