Monday, November 28, 2011

Pineapple Upside-Down Gingerbread Cake

When it comes to sweets, my boyfriend isn't exactly a big fan. This makes it really difficult to get him to choose a birthday cake...So I took it upon myself to find one I thought he might be slightly excited about. He doesn't like icing or overly sweet chocolate cakes, so most of my go-to favorites won't do. I was browsing through and just happened upon the PERFECT cake. He loves pineapple, gingerbread, and pumpkin, and this cake has all three! It doesn't even have icing - just a sweet syrup and chunks of pineapple on top. This cake was excellent and I would definitely recommend it for a break from tradition this holiday season since it has lots of warm, holiday flavors.

2/3 cup brown sugar
1/2 cup butter
2 tbsp frozen pineapple juice concentrate, thawed
1 tsp molasses
1 ripe pineapple, peeled

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 cup molasses
1/2 cup canned pumpkin
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 cup boiling water

Preheat oven to 350°F. Grease a 9x9 baking dish.

For the topping, combine sugar, butter, pineapple juice concentrate, and molasses in a heavy small saucepan. Bring to a boil for about a minute over medium heat, whisking until sugar dissolves and syrup is smooth. Pour the syrup evenly into the prepared pan.

Cut the pineapple into 1/2 inch rings. Place the slices close together in the syrup in a single layer.

For the cake, cream the butter and sugar. Beat in the eggs, molasses, and pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into the pan on top of the syrup and fruit layer.

Bake about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan.

Friday, November 4, 2011

Cinnamon Pumpkin Cookies

Since my last post, I have moved up to Boulder and am once again job hunting, it has snowed heavily twice, I am now 23, and Halloween weekend came and went. Definitely a couple weeks of ups and downs, but these cookies definitely were a delicious up! They are some of the fluffiest cookies I have ever made, and the chunks of cinnamon chips make each bite full of pumpkin/cinnamon flavor. If you love fall-flavored treats, you have to try these cookies!

1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 2/3 cups cinnamon chips

Preheat oven to 350°F. Grease a cookie sheet or two.

Cream the butter and sugar together with an electric mixer. Add the pumpkin and egg and beat until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until completely incorporated. Pour in the cinnamon chips and beat until combined.

Drop tablespoonfuls of batter on to the greased cookie sheet. Bake for 10 minutes, until the edges are browned.

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