Hands On Time30 MinsTotal Time1 Hour 17 Mins
Yield: Serves 8
Though not a typical ingredient for dessert recipes, miso paste gives this cake stand classic an unparalleled flavor upgrade. White miso paste, brown sugar, and butter meld together in a warmed cake pan to create an incredible salty-sweet caramel glaze to coat this decadently moist, pineapple-topped cake. It’s a show stopper for sure, but nobody has to know how simple it was to pull together. The toasted almond flour adds a rich depth to the flavor of the cake, but if you don’t have almond flour on hand—no worries. You can replace it with an additional ⅓ cup of all-purpose flour. For extra nuttiness and texture, you can also sprinkle the top of your cake with toasted sesame seeds.
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons white miso
- 1 1/2 – 2cups fresh pineapple pieces, sliced ¼-inch-thick
- 2/3 cup almond flour
- 1 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1large egg
- 1large egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup full-fat plain yogurt
How to Make It
Preheat oven to 350°F.
To create the topping, place the 2 tablespoons of butter in a 9-inch round cake pan and place pan in the oven as it preheats. Once butter is melted, remove pan from oven and carefully tilt the pan to allow melted butter to coat the bottom and sides of the pan.
Meanwhile, stir together the ¼ cup brown sugar and miso in a small bowl until evenly combined; spread mixture evenly over the bottom of the warm, buttered pan using a rubber spatula. Arrange the pineapple pieces in a single layer over the brown sugar to cover the entire bottom of the pan; set aside.
Spread the almond flour in an even layer on a rimmed baking sheet lined with parchment paper; place in oven. Allow the flour to bake until fragrant and lightly toasted, about 5 minutes. Set aside to cool slightly.
Whisk together the all-purpose flour, baking powder, baking soda, cardamom, salt, and cooled almond flour in a medium bowl.
Combine the ½ cup of softened butter, ½ cup of brown sugar, and granulated sugar in a large bowl; beat with an electric mixer (or stand mixer) until combined and fluffy, about 4 minutes. Add the egg, egg yolk, and vanilla; mix until combined, scraping the bowl as needed. Add the flour mixture to the bowl; mix on low speed, while slowly adding the yogurt, until just combined. Scrape the bowl with a rubber spatula, making sure all of the ingredients are fully incorporated.
Carefully spoon the cake batter over the pineapple in pan and spread into an even layer using a rubber spatula. Bake cake at 350° for 33-36 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Allow cake to cool in pan for 10-12 minutes before running a knife around the edge of the pan and inverting the cake onto a cake plate. Serve with lightly sweetened whipped cream or vanilla ice cream, if desired.
You can substitute 1 (15-ounce) can of sliced pineapple in place of fresh.
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