Monday, July 23, 2012

Strawberry Pineapple Vodka Cake

I've officially crowed this cake the top sweet of the summer!  I needed a simple and delicious cake to bring to a weekend gettaway with friends and the only thing I had on hand were strawberries, pineapple and vodka (like that is really a problem?).  I wanted to make a cake that would accentuate all of the flavors and this cake really fits the bill.  A nice caramel sauce with the fruit and vodka is pretty much heaven!  I modified the cake recipe from Smitten Kitchen and here is the final product!  You will want to make this in a spring form pan so you can easily flip the cake (since it is baked upside down after all).  Word to the wise, put the cake pan on a cookie sheet or another pan because some of the liquid will drip out and you don't want caramel sauce getting on your oven coils.


3/4 stick butter
3/4 cup brown sugar
1 can 16 oz pineapple chunks, 1/2 cup juices reserved and set aside
1 pint strawberries, tops removed and cut into chunks
1 1/2 cups flour
2 teaspoons baking powder
pinch of salt
3/4 stick butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup vodka

1. Preheat oven to 350 degrees.  Butter or spray the cake pan and arrange cut fruit on the bottom.  Set aside for now.
2. Place 3/4 stick of butter in a small pan on the stove.  Watch it carefully and when melted, add the brown sugar.  Stir well and let cook about 5 minutes, until starting to bubble.  When bubbling, remove from heat and carefully pour over fruit in the cake pan.  Immediately put the pan you used to make caramel sauce in the sink and add hot water to prevent caramel from sticking to the pan and ruining it.
3. Combine dry ingredients and mix well in a bowl.
4. Beat remaining 3/4 stick of butter 2-3 minutes in a separate bowl.
5. Add sugar and beat with butter another 2-3 minutes.
6. Add eggs and beat to incorporate.
7. Add vanilla and vodka and beat until incorporated.
8. Slowly add flour to liquid mixture, beating until incorporated (generally about 1/4 to 1/3 of the mixture at a time).
9. Pour cake batter slowly over the fruit and caramel mixture, using a spatula if necessary to spread the cake.
10. Place the springform on a cookie sheet and put in the preheated oven.  Cook about 35-40 minutes until top is golden brown and toothpick inserted comes out clean.
11. Be careful when you remove the cake from the oven that you let it cool down before handling.  The caramel is extremely hot!
12. Remove the springform from around the cake, place a plat on top and carefully flip the cake so the fruit is on the top.  Carefully remove the springform bottom plate and rearrange any fruit that has moved.
13. Serve warm with ice cream!

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