Cherry-Pineapple Cake
Packed with pineapple chunks and fresh cherries, this fruit-filled cake is the perfect sweet treat on a summer day. Whole buttermilk incorporated into the batter yields a lightly tangy and fluffy cake, and a generous spread of fruit curd adds a punch of tartness and a slightly floral flavor that wonderfully balances the fruit without making it cloyingly sweet.
Cherry-Pineapple Cake
Makes 1 (6-cup) cake
Ingredients
1⅓ cups (167 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1.25 grams) baking powder¼ teaspoon (1.25 grams) baking soda2 large eggs (100 grams), room temperature½ cup (100 grams) granulated sugar⅓ cup (73 grams) firmly packed light brown sugar½ cup (112 grams) neutral oil¼ cup (60 grams) whole buttermilk1 teaspoon (4 grams) vanilla extract1 cup (159 grams) drained canned pineapple chunks, chopped and patted dry1 cup (145 grams) chopped pitted fresh cherries, patted dryCherry Hibiscus Curd (recipe follows)Garnish: fresh cherries
Instructions
Preheat oven to 350°F (180°C).
In a medium bowl, whisk together 1⅓ cups (167 grams) flour, salt, baking powder, and baking soda.
In a large bowl, whisk together eggs and sugars until light and fluffy, about 2 minutes. Add oil, buttermilk, and vanilla, and whisk until well combined, about 1 minute. Fold in flour mixture until well combined.
In a small bowl, toss together pineapples, cherries, and remaining 2 tablespoons (16 grams) flour until fruit is well coated in flour. Fold fruit mixture into batter until well combined.
Spray a 6-cup charlotte cake pan with baking spray with flour. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
Spread Cherry Hibiscus Curd in center of cooled cake. Garnish with cherries, if desired. Cover and refrigerate for up to 3 days.
Cherry Hibiscus Curd
Makes 1 cup
Ingredients
1¼ cups (181 grams) pitted fresh cherries, halved6 tablespoons (90 grams) water 2 tablespoons (30 grams) fresh lemon juice½ cup (20 grams) dried hibiscus tea½ cup (100 grams) granulated sugar, divided2 large egg yolks (37 grams), room temperature2 tablespoons (16 grams) cornstarch½ teaspoon (1.5 grams) kosher salt2 tablespoons (28 grams) unsalted butter
Instructions
In the container of a blender, process cherries, 6 tablespoons (90 grams) water, and lemon juice until smooth.
In a medium heavy-bottomed saucepan, cook cherry mixture, hibiscus leaves, and ¼ cup (50 grams) sugar over medium heat, stirring frequently, until liquid begins to thicken and bubbles form around sides of pan, 3 to 4 minutes.
In a medium heatproof bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar until smooth. Gradually add hot cherry mixture, whisking constantly until well combined. Pour egg yolk mixture into pan, and cook over medium heat, whisking constantly, until mixture is thickened, 5 to 6 minutes.
Strain mixture through a fine-mesh sieve into a heatproof bowl, discarding solids. Whisk in butter until melted and smooth. Cover with plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Use immediately, or cover and refrigerate for up to 3 days. Whisk curd before using.
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