Because this cake is supposed to mark our entry into fall, I added warm spices to the cake batter and the stewed pineapples in the form of Chinese 5-spice and ground cinnamon. These spices carry sweet fragrant notes that make the pineapple flavor more robust, and if aromas could sing, then this would be the pineapple song. Instead of introducing pineapples into the cake batter, they are stewed gently in their juices along with a mixture of Chinese 5-spice and cinnamon; this combination, along with a splash of lime juice, brings out the flavors of the fruit. This pineapple topping is sweetened with jaggery or brown sugar to give it a more earthy taste and then poured on top of the baked cake. As soon as that’s done, I give the cake an excellent generous dose of lime zest; this makes the cake smell remarkably refreshing and tropical. When you cut into that cake, that lovely, sweet fruity pineapple syrup runs through, and this cake will play with your senses in the most beautiful way possible. This spiced pineapple cake is the perfect ode to summer and fall. No reviews 1 Tbsp melted unsalted butter 1 cup/200 g sugar plus 1 Tbsp 2 cups/280 g all-purpose flour 2 tsp baking powder 1 tsp Chinese 5-spice powder ½ tsp baking soda 1/8 tsp fine sea salt ¾ cup/180 ml olive oil or neutral oil such as grapeseed 2 large eggs 1 cup/240 g plain unsweetened Greek yogurt For the Pineapple Topping 1 cup/240 ml pineapple juice 10 oz/280 g ripe pineapple, diced into 1 in/2.5 cm cubes ¾ cup/150 g ground jaggery or dark brown sugar 1 tsp Chinese 5-spice powder ½ tsp ground cinnamon 1 Tbsp fresh lime juice Zest of one lime Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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