Cherry-Pineapple Cake - Baked from Scratch

      Filled with pineapple pieces and fresh cherries, this cake is the ideal sweet indulgence for a summer day. The inclusion of whole buttermilk in the batter creates a subtly tangy and airy cake, while a generous layer of fruit curd provides a burst of tartness and a hint of floral flavor, perfectly complementing the fruit without overwhelming sweetness.

      Yields 1 (6-cup) cake

      1⅓ cups (167 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided

      ½ teaspoon (1.5 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking powder

      ¼ teaspoon (1.25 grams) baking soda

      2 large eggs (100 grams), room temperature

      ½ cup (100 grams) granulated sugar

      ⅓ cup (73 grams) firmly packed light brown sugar

      ½ cup (112 grams) neutral oil

      ¼ cup (60 grams) whole buttermilk

      1 teaspoon (4 grams) vanilla extract

      1 cup (159 grams) drained canned pineapple chunks, chopped and patted dry

      1 cup (145 grams) chopped pitted fresh cherries, patted dry

      Cherry Hibiscus Curd (recipe follows)

      Garnish: fresh cherries

      Preheat the oven to 350°F (180°C). In a medium bowl, combine 1⅓ cups (167 grams) of flour, salt, baking powder, and baking soda by whisking. In a large bowl, whisk the eggs and sugars together until light and fluffy, about 2 minutes. Incorporate the oil, buttermilk, and vanilla, whisking until well mixed, about 1 minute. Gently fold in the flour mixture until fully combined.

      In a small bowl, toss the pineapples and cherries with the remaining 2 tablespoons (16 grams) of flour until well coated. Fold this fruit mixture into the batter until evenly distributed.

      Spray a 6-cup charlotte cake pan with baking spray containing flour. Pour the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a wire rack and allow it to cool completely. Spread Cherry Hibiscus Curd in the center of the cooled cake. Garnish with cherries if desired. Cover and refrigerate for up to 3 days.

      Let us know how it turned out!

      Cherry Hibiscus Curd

      Yields 1 cup

      1¼ cups (181 grams) pitted fresh cherries, halved

      6 tablespoons (90 grams) water

      2 tablespoons (30 grams) fresh lemon juice

      ½ cup (20 grams) dried hibiscus tea

      ½ cup (100 grams) granulated sugar, divided

      2 large egg yolks (37 grams), room temperature

      2 tablespoons (16 grams) cornstarch

      ½ teaspoon (1.5 grams) kosher salt

      2 tablespoons (28 grams) unsalted butter

      In a blender, combine cherries, 6 tablespoons (90 grams) of water, and lemon juice, blending until smooth. In a medium heavy-bottomed saucepan, cook the cherry mixture, hibiscus leaves, and ¼ cup (50 grams) of sugar over medium heat, stirring often until the mixture thickens and bubbles appear around the edges, about 3 to 4 minutes.

      In a medium heatproof bowl, whisk the egg yolks, cornstarch, salt, and the remaining ¼ cup (50 grams) of sugar until smooth. Gradually add the hot cherry mixture while whisking constantly until well blended. Transfer the egg yolk mixture back into the saucepan, cooking over medium heat and whisking continuously until thickened, about 5 to 6 minutes.

      Strain the mixture through a fine-mesh sieve into a heatproof bowl, discarding the solids. Whisk in the butter until melted and smooth. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Allow it to cool completely. Use immediately or cover and refrigerate for up to 3 days. Whisk the curd before using.

      Let us know how it turned out!