|Maddie & Ivy in their New Year attire|
My mother was a genius with leftovers; nothing went to waste, but of course with eight kids and a tight budget she had to be. I am appalled at the commercial showing how much food American families throw out each year, especially when we know how many children don't get enough to eat. So, I'm a disciple of "Waste Not, Want Not," and decided that although, I could have easily enjoyed the roasted pineapple cream cheese filling on crackers, neither my hips nor my waistline would, and a pound cake would be perfect for my hubby to have a little slice while I'm gone.
Roasted Pineapple Cream Cheese~Banana Pound Cake
(aka Leftover Pound Cake)
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1/2 cup light brown sugar, packed
1/8-1/4 tsp. Pineapple flavoring
2 Vanilla beans, split and scraped
6 large eggs
8 oz (about 1 to 1 1/4 cups) Pineapple cream cheese filling
1 medium banana, mashed
1/2 tsp. apple cider vinegar
3 cups King Arthur all-purpose flour
1/2 tsp. baking soda
1 cup pecans, toasted and chopped
Pineapple Cream Cheese Filling:
1 fresh medium pineapple, cored and diced to 1/2-inch
1/3 cup Tubinado sugar
1 vanilla bean, split and scraped
8 oz. cream cheese, at room temperature
1 tsp. lime zest
I have a pineapple corer that removes the pineapple as you twist it down, but if you don't have one, you will have to slice the pineapple, remove the rind and the core before chopping into a 1/2-inch dice.
Heat a sauce pan on medium heat and cook the turbinado sugar until it melts. Add the pineapple and the vanilla beans and pod. Cook until the mixture boils, then, turn down to a low simmer and cook for 1 hour, stirring every 10 minutes. All the moisture should evaporate and the pineapple becomes a golden brown.
Remove the vanilla pod, add the lime zest and stir. Let mixture cool completely before folding into the cream cheese. This mixture can be made the day before.
Preheat oven to 325F-degrees. Spray a 12-cup bundt pan with a non-stick baking spray and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter thoroughly. Add the sugars and cream for 3-5 minutes until fluffy and lighter in color. Add the vanilla beans and the pineapple flavor and beat just to combine.
Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl periodically. Add the pineapple/cream cheese mixture and the mashed banana and mix to combine.
Add the cider vinegar and beat once more.
Add the flour and beat on medium just until combined--don't over mix. Fold in the pecans, if using.
Transfer the batter to the prepared Bundt pan and place in the preheated oven for 70 to 80 minutes or until a cake tester comes out clean when poked down through the cake.
I love to plate desserts as if they're works of art! So, I had some homemade caramel sauce in the refrigerator, that I heated in the microwave for 45 seconds, then did my best interpretation of a Jackson Pollack and drizzled on a plain, white plate.