Pineapple-Cranberry Spice Cake
Monica Buck
How to Make It
Step 1
1
Lightly butter a 9-inch round cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over pan bottom. Sprinkle evenly with 1/2 cup sugar.
Step 2
2
Cut pineapple crosswise into four 1/4-inch-thick rings. Pat dry with paper towels. Sort cranberries, discarding decayed fruit; rinse and drain remaining cranberries. Lay pineapple rings in a single layer over sugar. Sprinkle cranberries in spaces around rings.
Step 3
3
In a small bowl, whisk together flour, baking powder, coriander, nutmeg, and salt.
Step 4
4
In a large bowl, with an electric mixer on medium-high speed, beat remaining 6 tablespoons butter, 1/2 cup sugar, and the lemon peel until blended. Add egg and vanilla; beat until well blended.
Step 5
5
Add flour mixture and milk alternately, beating on low speed until incorporated, then beat on medium speed until batter is well blended. Pour batter over fruit.
Step 6
6
Bake in a 350° oven until a toothpick inserted in center of thickest part (not touching fruit) comes out clean, 40 to 45 minutes. Let cool on a rack about 15 minutes. Cut around pan sides. Set a platter over pan and, holding both together, invert. Carefully lift off pan. Serve warm.
Ingredients
2 tablespoons plus 6 tablespoons butter, at room temperature
1 cup sugar
8 ounces peeled and cored fresh pineapple
1 cup fresh or thawed frozen cranberries
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 teaspoons grated lemon peel
1 large egg
1 teaspoon vanilla
1/2 cup milk
Directions
Step 1
1
Lightly butter a 9-inch round cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over pan bottom. Sprinkle evenly with 1/2 cup sugar.
Step 2
2
Cut pineapple crosswise into four 1/4-inch-thick rings. Pat dry with paper towels. Sort cranberries, discarding decayed fruit; rinse and drain remaining cranberries. Lay pineapple rings in a single layer over sugar. Sprinkle cranberries in spaces around rings.
Step 3
3
In a small bowl, whisk together flour, baking powder, coriander, nutmeg, and salt.
Step 4
4
In a large bowl, with an electric mixer on medium-high speed, beat remaining 6 tablespoons butter, 1/2 cup sugar, and the lemon peel until blended. Add egg and vanilla; beat until well blended.
Step 5
5
Add flour mixture and milk alternately, beating on low speed until incorporated, then beat on medium speed until batter is well blended. Pour batter over fruit.
Step 6
6
Bake in a 350° oven until a toothpick inserted in center of thickest part (not touching fruit) comes out clean, 40 to 45 minutes. Let cool on a rack about 15 minutes. Cut around pan sides. Set a platter over pan and, holding both together, invert. Carefully lift off pan. Serve warm.
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