The sweetest promise
Friday, Aug 02, 2019

pineapple upside down cake

I got married in the summer of 2008. That year, I truly became a foodie. My husband and I would explore various neighborhoods to find new and exciting restaurants, and eat some really excellent food!

Before we were married, we went to various food and wine festivals throughout the country. We visited Atlanta, Nashville and Austin but had never been to the granddaddy of them all: Aspen, Colorado. Every year in June, Food and Wine magazine holds its annual “Food and Wine Classic.” I told my husband that year, “I want to go to Aspen for our ten-year wedding anniversary.” Note that this festival is by far the most luxurious and expensive festival in the country. My husband laughed and answered “sure.” Fast-forward to December 2017, the tickets became available, and I jumped at the chance to hold my husband to his promise.

For those of you who don’t know what happens at a food and wine festival, there is a lot of drinking and a lot of eating within a short-span of three days. There are multiple demonstrations held by celebrity and world-renowned chefs, as well as private events held throughout the weekend. One highlight for me was sitting and watching a demonstration from no other than Alex Guarnaschelli. I have eaten at Alex’s restaurant, “Butter” in New York City, and watched her cook on Iron Chef and judge on Food Network’s “Chopped.” Alex demonstrated a recipe from her new cookbook, “Pineapple Upside Down Cake with Pink Peppercorn.” This recipe not only looked delicious but smelled delicious.

This made me think of all the different savory spices that could complement pineapple. Alex pointed out that peppercorns can bring out the sweetness of the pineapple. I then did my research for what other spices would pair well with this tropical delight. I learned that warm spices paired well, such as all-spice. This then made me think that chai tea would be a delightful accompaniment! I love ice cream; who doesn’t? I then decided I would make a pineapple upside down cake with a chai spiced ice cream. This is a great dessert for any summer barbecue. Enjoy!

Pineapple Upside Down Cake

1 2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 fresh pineapple, halved lengthwise, cored and peeled

1 1/2 sticks (3/4 cup) unsalted butter, softened

1/2 cup packed light brown sugar

2/3 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2/3 cup well-shaken buttermilk

 

  1. Place oven rack in middle position and preheat oven to 350°F.
  2. Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
  3. Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
  4. Beat together remaining stick of butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes. Then add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
  5. Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes.
  6. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.

Chai Ice Cream

1 cup cream

1/2 cup milk

1/2 teaspoon coriander seeds, toasted (1/3 teaspoon ground)

1/2 teaspoon allspice berries (about 5), toasted (1/3 teaspoon ground)

4 cloves, toasted (1/4 teaspoon ground)

1/2 whole star anise, toasted (1/4 teaspoon ground)

3 cardamom pods, slightly crushed and toasted (1/3 teaspoon ground)

1/4 teaspoon black peppercorns, toasted (1/4 teaspoon ground)

¼ teaspoon ground cinnamon

1 tablespoon ginger, grated

1/8 cup black tea leaves, like Assam, English breakfast, or orange pekoe

3 egg yolks

1/3 cup sugar

1/3 teaspoon kosher salt

 

  1. In a medium saucepan, bring cream and milk to a simmer. Toast whole spices and stir into dairy along with cinnamon and ginger. Bring dairy to a boil; then, remove from heat and cover to steep for 45 minutes.
  2. After 45 minutes, return dairy to a boil; then, remove from heat and stir in tea leaves. Cover and let steep for 15 minutes.
  3. Pour dairy through a fine mesh strainer into a measuring cup or bowl, pressing on tea leaves with a spoon to extract all liquid. In a clean medium saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Slowly add strained dairy, whisking constantly.
  4. Heat mixture on medium heat, stirring frequently, until a custard forms on the back of a spoon, and a swiped finger leaves a clean line. Stir in salt to taste; then strain custard into an airtight container and chill overnight.
  5. The next day, churn ice cream according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for at least 4 hours before serving.

Shari Van Fleet is the coordinator of the Culinary department at Rowan College at Burlington County’s Culinary Arts Center in Mount Holly (rcbc.edu/culinary).