Sunshine Cake With Cloud Topping
From keni 12 years ago
- ~1 hour to make
- Serves 6-8
This beautiful cake gets it's inspiration from the famous pineapple version, but a few differences and some extras takes it from usual to unique! Don't leave off the silky smooth topping!
Ingredients
- 1-2 lemons shopping list
- 1 lime shopping list
- 1 1/2 sticks butter, divided, and 1 stick softened shopping list
- 1/2 cup raw sugar(preferably vanilla sugar, like this: vanilla extract And vanilla sugar) shopping list
- 1/3 cup honey shopping list
- 1t high quality vanilla(omit if you use a vanilla sugar) shopping list
- 2 cups flour shopping list
- 2t baking powder shopping list
- 1/2t fine salt shopping list
- 3/4 cup brown sugar shopping list
- 2 eggs shopping list
- 3/4 cup buttermilk shopping list
For vanilla bean Whipped Cream
- 1 cup heavy whipping cream shopping list
- about 3T powdered sugar shopping list
- about 3 inch vanilla bean, scraped shopping list
- lil lemon or lime zest(optional) shopping list
How to make it
- Slice lemons and limes VERY thin(use a mandoline) Do not use the ends, and try to save them to juice, later, for the cake batter.
- To make the lemons and limes more appetizing and less bitter, for the top, bring a pot of water to a boil, add the slices and boil about 1 minute. Drain immediately and pour them into an ice water bath for about 1 minute. Drain and set aside Please note: They will still be a lil tart, and slightly bitter around the pith(especially the limes...the more white, the more bitter), but even if you don't eat them, they still lend a wonderful flavor and presentation to the cake! :) We ate them! :)
- Place 1/2 stick butter in a 10 or 12 inch cast iron skillet and place in oven that's preheating to 350.
- When butter is melted, remove and add the honey and vanilla sugar or raw sugar and vanilla extract.
- Stir to combine until smooth and even.
- Arrange the lemon/lime slices over the butter/sugar mixture. Use as many or as few as you want.. overlapping is fine. I will use a few more, next time :)
- Cream together butter and brown sugar in electric mixer.
- Add eggs one at at time, beating well in between.
- Add reserved juice from lemons and limes and mix again.
- Combine flour, salt and baking powder then add to the batter alternating with the buttermilk until well combined and blended.
- Pour batter over lemon and lime slices and bake for about 30 minutes, until edges are springy and pulling away a bit, and cake is golden. Toothpick should come out nearly clean, but make sure not to go clear down to the sugary goo, or it will be an inaccurate test. :)
- Let rest about 5-7 minutes then carefully place serving platter/cake safe base over skillet, and flip to invert cake onto platter.
- Serve with whipped cream, below.
Vanilla Bean Whipped Cream
- Combine all ingredients in chilled metal bowl of an electric mixer and beat at medium high-high speed until soft peaks form.
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