Ingredients Jump to Instructions ↓

  1. 1/2 cup dried cherries

  2. 1 cup apple juice, boiling

  3. 1 pineapple, skinned and core removed

  4. 2 cups cake flour

  5. 1 tablespoon baking powder Pinch salt

  6. 1 1/4 cups granulated sugar

  7. 6 tablespoons (3/4 stick) unsalted butter, room temperature

  8. 1 cup dark brown sugar, firmly packed

  9. 2 vanilla beans , scraped

  10. 4 large eggs

  11. 3/4 cup whole milk

  12. 2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Rehydrate the cherries in the apple juice and let soak until tender. Drain and chop . Slice the pineapple as thin as possible. Sift together the flour, baking powder and salt, 3 times over parchment paper. In a heavy saucepan , heat 1 cup granulated sugar and cook until amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of the butter. Mix carefully with a wooden spoon. Pour the caramel into a 10-inch cake pan and spread around the bottom. Sprinkle with brown sugar . Line the pan with overlapping pineapple slices, covering the entire pan. In the bowl of a mixer , cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar. Add the eggs , 1 at a time, and mix until fluffy. Add the milk alternating in three additions with the sifted dry ingredients. Fold in the cherries. Transfer to the pineapple lined pan. Bake until a cake tester comes out clean, about 70 minutes. Invert onto a cake plate. While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat. Add heavy cream and stir to make a sauce. Let thicken and serve with cake


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