Best 3 Rosemary Pineapple Cake Recipes
If you're looking for a delightful and unique dessert to impress your friends and family, look no further than rosemary pineapple cake. This tantalizing treat combines the tangy sweetness of pineapple with the aromatic herb rosemary for a flavor experience that is both refreshing and comforting. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating this delectable cake, providing step-by-step instructions, helpful tips, and a list of all the necessary ingredients. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with delight.
Let's cook with our recipes!
ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
- Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
- Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
- Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.
ROSEMARY PINEAPPLE CAKE
I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004)
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 1 9x13 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees F.
- Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
- Let cake cool.
- While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
- Spread on cooled cake.
- Refrigerate cake before serving and/or refrigerate leftovers.
ROSEMARY PINEAPPLE UPSIDE-DOWN CAKE
When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside. , In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired.
Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh pineapple for the best flavor. Fresh pineapple can be found in the produce section of most grocery stores.
- Be sure to drain the pineapple well before adding it to the cake batter. This will help prevent the cake from being too wet.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just increase the baking time by 10-15 minutes.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- You can store the cake at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
This Rosemary Pineapple Cake is a delicious and easy-to-make cake that is perfect for any occasion. The combination of sweet pineapple and fragrant rosemary is sure to please everyone. With its moist crumb, tangy glaze, and beautiful presentation, this cake is sure to be a hit at your next party or gathering. So next time you're looking for a special dessert, give this Rosemary Pineapple Cake a try. You won't be disappointed!
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