I chose to do roasted pineapple because when I was in Taiwan in 2010, to bring Maddie home, I learned that pineapple treats were part of the new year's celebration. This recipe is the perfect dessert for this year--the Year of the Snake, on February 10th and goes along with the apron material I chose for this month.
Roasted Pineapple Mini Bundts
1 fresh pineapple
3 T firmly packed, light brown sugar
Preheat oven to 375F-degrees
Peel and slice the fresh pineapple. I have had this handy pineapple "corer" for almost 20 years and I can honestly say, it was the best $9.99 I ever spent.
|Slice the leaves and about 1" of the pineapple off|
|Press the corer in the pineapple and start twisting, clockwise|
|Presto! beautifully sliced pineapple is pulled from the shell|
|Place sliced pineapple on a baking sheet, lined with parchment and sprinkle with the brown sugar|
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed, light brown sugar
1 cup granulated sugar
4 large eggs
2 tsp. vanilla extract
1/4 tsp. pineapple flavoring (optional, but really enhances the flavor!)
3 cups King Arthur all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
Lower oven temperature to 350F-degrees.
In a stand mixer, using the paddle attachment, cream the butter and sugars together thoroughly, scrapping down the sides of the bowl as needed.
Add the eggs, one at a time, beating well after each addition and again scrape down the sides as needed. Add the vanilla extract and pineapple flavoring, if using, and beat again.
Mix the dry ingredients together and add them alternatively with the buttermilk, starting and ending with the flour mixture. Beat one minute more, then remove the bowl from the stand and stir in the roasted, chopped pineapple.
Scoop batter into the wells of the mini bundt pan, which has been sprayed with a non-stick baking spray.
Batter should come up about 2/3 of the way up. Bake in the preheated oven for 18 to 20 minutes, until golden brown. Make glaze while the cakes are baking--you will get about 14 mini bundts. You could also do this in a 12-cup bundt pan--bake 45 to 50 minutes.
1/2 cup fresh pineapple juice
1 1/3 cup confectioners' sugar
Whisk ingredients together in a small sauce pan over medium heat.
Let sit in the pan about 5 minutes, then invert onto a parchment lined cooling rack and brush on the the glaze.
Once you've finished brushing on the glaze, remove the parchment paper so the glaze will dry.
To serve, you could sprinkle the top with confectioners' sugar and pour a cup of tea.