Pineapple Upside Down Pumpkin Gingerbread

I think that one of the more difficult things in creating your own recipe is balancing the flavors.  I have posted and have seen other bloggers post comments regarding "subtle flavor" or that a certain flavor takes over the whole dessert which is not what is intended.  I think the worst I have seen is a recipe review stating "and after that dessert we all went to bed with upset stomachs".  It was not a blogger recipe but an actual comment regarding a recipe in a published cookbook.

This cake recipe, in reading the name itself, makes you think there is too much going on here. However, I give kudos to the collaboration of Gold Medal Flour and the Hawaiian Pineapple company in creating this recipe.  It came out back in the 1960's and proves that both knew a thing or two about balance of flavor.

This recipe is spot on when it comes to texture as well as flavor. As you can see by the above picture, this cake was moist and tender.  The cake brings all those wonderful winter flavors together, pumpkin, gingerbread and cinnamon.  Great as a stand alone, but even better with the pineapple caramel topping with an occasional bite of fresh pineapple on top.

This one does not require a lot of time or effort.  The biggest effort was only cutting out the circles of pineapple and most of the time used was in the baking of the cake.  The size of this cake is not real big.  Perhaps you and one of your loved ones should take some time out from all the holiday stress.  Time to crank up the fireplace, put on some Christmas music and kick back with a warm a cup of hot tea or coffee and a slice of this cake. Ahhh, I just feel better thinking about it...

Pineapple Upside-Down Pumpkin Gingerbread
adapted from Bon Appetit/ Oct 2008

Ingredients/Topping
1 ripe pineapple/ peeled
2/3 cup light brown sugar (packed)
1 tsp light or mild molasses
2 tbs frozen pineapple juice concentrate, thawed
1/2 cup or 1 stick of butter
Nonstick pan spray

Ingredients/Cake
1/2 cup light molasses
2 eggs
1/2 cup or 1 stick softened butter
1/2 cup canned pumpkin
1/2 cup boiling water
1 1/4 tsp ground cinnamon
3/4 tsp ground ginger
2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
2 cups flour
1 cup sugar
Whipped cream (optional)

Start by cutting 1/3 inch round from the pineapple and core it.  Then stand the pineapple on end and cut 1/3 inch thick lengthwise slices, avoiding the core.  Take a small biscuit cutter (I used a 1 inch) and cut the slices into circles. 15-20 circles will be enough.  Place the slices in a bowl, cover and refrigerate.  Reserve the rest of the pineapple in the fridge for another use.

Preheat the oven to 350 degrees. Spray a 9 inch square or round cake pan with non-stick spray.

The topping will be prepared first. Place a saucepan on medium high heat and fill with butter, sugar and pineapple juice concentrate.  Stir and let butter melt and sugar dissolve until smooth.  Then stop stirring and let mixture boil for about 1-2 minutes. It should have the consistency of warm caramel. Remove and pour into prepared pan and swirl a little, to make sure it is even on the bottom.

Place the pineapple slices on top of the caramel mixture in a decorative design, making sure there is no overlap. For the cake, sift together the ginger, cinnamon, baking powder, baking soda, salt and flour. Set the filled cake pan as well as the bowl with sifted ingredients aside.

In another bowl, beat butter until smooth.  Pour in the sugar and beat on medium speed until all is incorporated.  Add one egg and beat for 30 seconds.  Repeat with the additional egg.  Continue to beat mixture and pour in molasses and spoon in the pumpkin.  Remove beater blades and if using a stand mixer, remove bowl from stand when all is blended together. Using a spatula, fold the dry ingredients into the batter until no dry streaks remain.  Lastly, pour the boiling water into the batter and mix until blended.

Empty batter into the prepared pan and smooth the surface, so it is even.  Place in oven and bake until tester comes out clean.  Bake time is approximately 50 minutes. Remove cake pan from oven and place over cooling rack.  Cake should cool in pan for about 45 minutes. Then invert pan over platter or cake board.  Let rest in place for 5 minutes, then remove pan. 

For serving, cake can be warm or room temperature.  Also, if you prefer, you can add a dollup of whipped cream on the side with each slice.

Tips and Notes:
1. Fresh pineapple on top does beat canned, for cutting the canned is way too mushy.  As noted above, you will have some left over.  I did not have an issue since fresh fruit is always eaten in this house.

2. Be aware that the cake bakes up very dark, so do not think it is burnt.  The above noted baking time was perfect for my oven 
                                        **LAST YEAR: Czech Nut Bars*

Gingerbread Latte Cupcakes

Coffee combos have been popping up everywhere in baked goods since the cold season has hit.  I was slated for another donation, so I was looking for something that had a little pizzaz rather than just a standard chocolate cupcake.

I had saved this recipe a few years ago, but it was originally posted in a blog back in 2007.  It has a nice blend of spices as well as a touch of chocolate and coffee.  Definitely packed with flavor and the cupcake texture is just right.  The only ingredient change I made was to sub espresso powder for the coffee extract.  The recipe below does not have that reflect any ingredient changes but I have switched around some of the steps which I feel makes things easier.

The special process with the baking soda on the cupcakes is a must, I made the mistake of sifting it in with the flour on the first batch and had poor results.  This recipe makes 1 dozen, but I made 4 batches so I am now quite familiar with the process!

Oh and those specks in the frosting is none other than coffee grinds.  So coffee lovers rejoice!  For those that are no so keen on the coffee, you can skip the syrup and coffee frosting.  Just use double the amount of the spice frosting.

Today, I am off to Central Market for some great produce and specialty food and ingredients for this holiday season!  While I have a list, I am sure there will be a few impulse buys as well.  While it is a long drive, the visit has always been well worth it.

Gingerbread Latte Cupcakes
adapted from Cupcake Project 

Ingredients/Simple Syrup
2/3 cup water
1 tsp coffee extract
2/3 cup of sugar

Mix sugar and water in a saucepan and then place over medium high heat.  Stir constantly until the sugar is dissolved and mixture comes to a boil.  Remove from heat and stir in extract.  Let cool.

Ingredients/Cupcakes
1/4 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
1 1/4 tsp ginger
1 tsp cinnamon
1 tbs Dutch cocoa
1 1/4 cup flour
1 egg yolk
1 egg
5 tbs unsalted butter, room temp
1/2 cup molasses
1/2 cup white sugar
1/2 cup milk
1 tsp baking soda

Preheat the oven to 350 degrees.  Grease top edges of muffin cavities of a 12 cup muffin pan and line with paper liners.

In a medium size bowl, sift together the first 7 ingredients and set aside.  In another bowl, beat together the sugar and the butter until light and fluffy.  This should take about 2 minutes.  Then beat in the egg yolk, egg and molasses until evenly distributed.

Fold the sifted flour mixture into the batter, making sure no dry streaks remain.  Take out a small microwavable bowl and add milk.  Heat in microwave about 30 seconds.  Sprinkle the baking soda into the milk and let foam up and then stir once and pour into batter.  Blend milk mixture into the batter until smooth.

Fill the 12 muffin cavities evenly with the batter.  They should be about 3/4 full.  Place muffin tin in oven and bake until tester comes out clean.  Mine were done in exactly 20 minutes.

Remove tin from oven and let cool for 2 minutes and transfer cupcakes to rack to finish cooling.  While they are cooling, you can start on your frosting.

Ingredients/Coffee Frosting

1/2 cup mascarpone
1/2 cup whipping cream
2 tsp of coffee extract
2 tbs coffee grinds
1 1/2 cups powdered sugar

With a mixer on high speed, beat cream until it reaches a soft peak consistency.  Then fold in the mascarpone with a wooden spoon. Add the coffee grinds and extract, stirring so all is evenly distributed.  Sift 1/2 cups of powdered sugar into cream mixture and beat on low speed for 30 seconds.  Repeat process 2 more times until powdered sugar is mixed into frosting.  Cover and place in fridge while you prepare other frosting.

Ingredients/Spice Frosting
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp ginger
1 tsp Dutch cocoa
1/2 cup whipping cream
1/2 cup marscapone
1 1/2 cups powdered sugar

Regarding the measurements for the first five ingredients, the instructions say to use only a total of 2 teaspoons of the whole mix..  Instead of wasting anything, I halved the measurements on those 5 and had 2 1/2 teaspoons total and used it all.  You can decide which and then blend those first five ingredients together in a small bowl and set aside.

Whip the cream and fold in the mascarpone as stated in the first frosting recipe.  Stir in 2 or 2 1/2 teaspoons of the spice mix.  Sift in 1/2 cup of the powdered sugar and beat on low speed for 30 seconds.  Continue with the same process until all the powdered sugar is blended.  Cover and place in fridge.

Assembly

Using a wooden skewer, poke holes in the top of each of the cupcake and ladle about 2 teaspoons of the syrup on top.  Let soak in for about 15 minutes.

Now, if you have a special piping bag that allows for duo frosting, fill as instructed with both frostings.  If you do not, follow the instructions below. While the method below is not perfect, it can help in making the two separate frostings flow together evenly. 

Cut a small corner out of a gallon freezer bag and place a large piping tip inside the bag and poke part of it through the hole.  Put the bag in a large cup, fold it over the top and lay the cup on its side..  Take out one of the bowls of frosting and spoon it all into the bottom side, being careful not to touch the opposite side.  Take out the other bowl of frosting and spoon the frosting into the bag and on top of the other.  Set cup upright and unfold top edges and squeeze icing down to tip.

Now your are ready to frost the cupcakes and enjoy!
                             **LAST YEAR: Red Velvet Cupcakes**

Snappy Rhizome Cake

A rhizome is defined as a horizontal, usually underground stem that often sends out roots and shoots from its nodes. Also called a root stalk.  One type of rhizome is ginger which is the main flavoring for this cake.

Ginger does have a very distinct flavor and I feel it is one of the stronger spices in my spice rack.  I was reading an inquiry about the taste of ginger. This spice would be one you have to taste for yourself, there is no proper description since it is so unique.  The replies on the inquiry were not so great-someone said that it tasted like soap and there was one weird reply saying it tasted like shame and self loathing.  Well Queen Elizabeth would not have been happy with that comment-history has it that she invented the "gingerbread man" cookies for gifts!

Anyhow, besides ginger, I have managed to squeeze in cinnamon chips, molasses and a few other spices.  The top is laden with orange segments and brown sugar.  This cake is moist and has a deep rich spicy flavor that does linger after eaten. I used regular molasses, but for those fans of the strong stuff, you are welcome to use "blackstrap" style.  Cream or ice cream on the side is a great pairing against the strong spices. 

Snappy Rhizome Cake
by flourtrader

Ingredients/Topping
2 oranges (separated into segments, seeds and membrane removed)
2/3 cup brown sugar
1/4 cup butter melted

Ingredients/Cake
3/4 cup of buttermilk
3/4 cup molasses 
6 tbs maple syrup
1 tsp vanilla extract
1/2 cup butter, melted
2 eggs
1/2 tsp nutmeg
1 tsp baking soda 
3/4 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
2 cups plus 1 tbs flour
3/4 cup cinnamon chips


Preheat the oven to 325 degrees.  Pour the melted butter into a 10 inch cake or springform pan.  Sprinkle the inside of the pan with brown sugar.  Then lay the orange segments in a circular pattern (see picture above) on top of the brown sugar.  Set aside.

Sift together 2 cups of the flour, baking soda, cinnamon, salt, nutmeg and ginger.  Set this aside also.

Using an electric mixer, beat together molasses, egg, extract, butter and maple syrup until well blended.  This should take about 2 minutes.  Fold in half of the flour mixture.  Then mix in the buttermilk and fold in the remaining flour mixture until no dry streaks remain.

In a small bowl, mix the remaining 1 tablespoon of flour with the cinnamon chips.  Then fold into the batter. Spoon out the batter into the pan, smoothing it evenly over the orange segments.

Place in oven and bake until tester comes out clean, approximately 40 minutes.  Remove pan and let cool for 5 minutes.  Then run a knife around the edge and invert onto a platter.

Cake tastes best served the next day slightly warmed up with a dollup of whipped cream or ice cream on the side.
                          **LAST YEAR: Teriyaki Pork Sliders**

Apple Butter Crunch Coffeecake

This is an old recipe that I had in my archives.  I did not even have the title written down, but the ingredients reminded me of fall and I was looking for something that included apple butter.

This recipe does use a boxed cake mix, so if you are not into semi-homemade you need not go further.  Outside of the apple butter, it does have some interesting ingredients like yeast and wheat germ.

This recipe is a prize winner from a contest and I can understand why. One bite has a fluffy moist texture of the cake with spices and then the crunch of the crumbled ginger cookies and pecans on top.  This is perfect to wake up to with a cup of coffee.

Apple Butter Crunch Coffeecake
courtesy of Better Homes and Gardens/Year 2000

Ingredients
1-2 tbs apple juice
1/2 cup warm water
3/4 cup apple butter
2 tsp butter (for glaze)
1/3 cup butter (for streusel)
1 cup crushed gingersnap cookies (for homemade recipe click here)
1/4 cup wheat germ (regular or honey crunch)
1/3 cup toasted chopped walnuts
1 package spice cake mix
2 tbs brown sugar
1 package or 2 1/4 tsp of fast acting yeast
1/4 cup chopped white chocolate or chips
2/3 cup sifted powdered sugar

Prepare a 9X13 inch pan by greasing the inside with butter and dusting with flour.  Then preheat your oven to 350 degrees.

Whisk together cake mix and yeast in a large bowl and set aside.  Then, in a smaller bowl, mix wheat germ, gingersnaps and brown sugar.  Using a pastry cutter, cut in 1/3 cup of butter until the mixture becomes crumbly.  Fold in the walnuts.

To the dry mix of cake mix and yeast, add water, eggs and apple butter.  Using an electric mixer, beat on low speed for 2 minutes, then switch speed to high and beat for an additional two minutes.

Pour batter into prepared pan.  Smooth the batter so it is evenly spread in the pan.  Take the gingersnap mixture and sprinkle evenly on top of the batter.  Place pan in oven and bake until tester comes out clean, which should be about 30 minutes.  Let cake cool in pan while you prepare the glaze.

Place sifted powdered sugar in a medium sized bowl. In a smaller, microwave safe bowl, add white chocolate and 2 tsp of butter.  Cover, place in microwave and let cook for 15 seconds.  Take out and stir, then microwave again for 10 seconds.  Stir the mixture and check the consistency to make sure all is melted.  Be careful to watch during this process, microwave performance does vary.

Add chocolate mixture and apple juice to powdered sugar.  Stir until no dry spots remain.  Should you find it to be too thick, add a little apple juice and mix until you reach your desired drizzling consistency.  Then drizzle glaze over warm cake.  Cool at least 1 hour before cutting.  It is delicious served warm or at room temperature.
                      **LAST YEAR-Shortbread Caramel Cupcakes**