Ingredients
Pineapple Topping
- 1 cup Maple Syrup
- 10 Pineapple Rings
- Maraschino Cherries (about 20)
- 2 tbsp melted Butter
Cake
- 1½ cups Cake Flour (180g)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ cup Unsalted Softened Butter (113g)
- ¾ cup Sugar
- 1 tsp Vanilla
- 1 tsp Lemon Extract
- ½ cup Buttermilk
- 2 Eggs Room Temperature
Instructions
Pineapple Topping
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Gently boil the 1 cup of maple syrup to reduce it to 3/4 of a cup of very thick syrup.
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Line the bottom of the pie or cake place with a piece of parchment.
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Add the melted butter and thickened maple syrup to the dish. Stir to mix.
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Arrange the pineapple slices and maraschino cherries in the dish. (see the picture of a finished cake) Set Aside
Make the Cake
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Preheat oven to 350 degrees F. (170 degrees C)
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Mix together the cake flour, baking powder, soda, and salt. Set aside.
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With a hand or stand mixer beat the sugar and the butter until fluffy.
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Add the eggs one at a time, mix well after each egg.
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Add the vanilla and lemon and mix in.
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Alternate the flour with the buttermilk. Add 1/3 at a time and mix in by hand after each addition. Begin and end with the flour. An electric mixer will over-mix the batter.
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Spoon the batter on top of the prepared pineapple and cherries in the pie dish. Spread to evenly fill the pan.
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Bake for 30 minutes and then cover with a piece of foil and bake another 15 minutes. The total baking time is 45 minutes.
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Remove from oven and let cool for 15 minutes before inverting on a serving place. Best when eaten fresh and warm.