This was my first time with caramel or any candy, really. I'm not sure if I did it correctly, but it tasted good. The first caramel was very thick and didn't cover the bottom of the ramekins (I only used 6 and I'm glad because the cakes were small). The second never got below 200 degrees on my candy thermometer. (Rose said it was ready when it was up to 140 degrees, so I'm not sure why mine never dipped down.) But I let it bubble for a bit over 5 minutes and ended up with about half a cup. It really tastes good and is definitely going on my yogurt in the morning!
Speaking of yogurt, I just bought two big containers of yogurt earlier this week (low-fat greek for me and fat free regular for the hubby) and then went out this morning and bought ANOTHER big container of full-fat for this recipe. Our pot runneth over with yogurt!
These cakes taste good, the pineapple gives a bit of tart balance to the sweet cake and caramel. I really like the moistness of the cake. And the cherry in the middle might be my favorite part. I almost left the cherry out because I didn't want to fork over the extra $3.50 for frozen cherries and I'm not a big fan of canned. I'm really glad I did! I'm curious to see how they taste when they aren't warm out of the oven. And the pineapple caramel is the proverbial cherry-on-top. My husband who for some reason hates pineapple (the only fruit he doesn't like!), pulled off the pineapple and gave the cake two thumbs up.
Pic 1. Beginning stage of caramel #1.
Pic 2. Before the batter - I cut the pineapple way too thick!
Pic 3. Bubbly caramel #2.
They are delicious little things aren't they?
ReplyDeleteMy granddaughter pulled off the pineapple and cherry as well, proclaiming the cake delicious and wanted seconds! You could always make yogurt cheese.....
I'm glad you liked this cake. I, too, thought the cake was much better than my usual.
ReplyDeleteGlad to hear you liked it. I cheated and used full-fat sour cream (nobody eats plain yogurt in my house). I would have used frozen cherries too instead of (mushy) canned ones. I forgot to buy them and then on baking day, I didn't want to make a special trip to the store so I used maraschino cherries which I had in my pantry.
ReplyDeleteHope your computer is upgraded very soon. Looking really forward to seeing your photos!
ReplyDelete:)
ButterYum
Frozen cherries--what a good idea! I never thought of that. I didn't want to use maraschino, and the canned ones were okay, but didn't have much flavor left after being baked. I'll check back later to see your photos.
ReplyDeleteMarie