A Simple Brazilian Dessert of Fresh Grilled Pineapple Warmly Spiced and Caramelized over Grilled Sour Cream Pound Cake. A treat to satisfy every sweet tooth!
Heyy there! Happy to be back! I’ve missed you all and this space SO MUCH! It’s been three months since I posted a new recipe and though I may be late in the game bringing a Summer-like dessert with the use of pineapple, I had to share this one as it may be the last hoorah of the season. Besides, I loved it greatly and felt it would only be a disservice if I didn’t share.
In areas such as Arizona, it’s still hot as heck outside to turn on the oven, so baking may not be on your mind, just yet. Unless, you love the heat (like me) and can tolerate it knowing something amazing is about to bloom and so waiting in the hot kitchen is well worth it. And if you’re in the grilling mood, this recipe is for you. Don’t have a gas grill? Pull out that electric one, the grill does the same trick. <– That’s what I did!
To briefly back-track in case you were curious on where I’ve been the past few months, trust me, it’s nothing exciting. Especially with the world shut down from this pandemic, don’t mean to bust any excitement you may have had. My absence was the opposite of what I wanted. Unfortunately, I was out of work for a month with the coronavirus. 🙁 Sad, I know but I’m alive and well and ready to get back in action! If you want to know more about my full COVID-19 experience and a few recommendations, click HERE.
Let’s get back to this marvelous cake, shall we?
Most of what I make here on URBAN BAKES is from something I was inspired by whether it be the season, something I’ve seen in a cookbook/magazine or maybe have tried in a restaurant. In this case, it was the latter.
What felt like many moons ago, most likely before starting this blog, I was invited to a churrascuria which is a Brazilian restaurant where they serve a variety, but not always limited to, barbecued meats in a rodízio style. It was a fun experience and a good way to taste a variety of meats at a fixed rate. It was at this moment, I learned, I do not like organ meats!
In any case, when it came to desserts, the menu was limited with two options in which grilled pineapple was one of them. Prior to this dining experience, I despised pineapple. I couldn’t understand why there were die-hard fans for this fruit! (My grandmother is guilty!) Well, this was also the day I learned pineapple isn’t so bad!
I also learned grilled pineapple seasoned with brown sugar and cinnamon is a common treat Brazilians enjoy. I, for one, enjoyed it and became way too excited to finally say that I like this fruit! After all, this is one dessert I’ve had on my mind for at least 7 years, if not more!
Nevertheless, this sweet treat is a wonderful blend of Summer bliss with the warmth of caramelized sugar and cinnamon. Heating pineapple not only makes the slice warm but also tender, juicier and overall, enhances the rich sweet flavor the fruit naturally has to offer.
Pineapple Messed Up My Mouth…
Yes, you read that statement correct. I want to quickly point something out.
When I was feverish with COVID, the only thing I craved for, was pineapple. I didn’t have the energy to pull out the grill. Barely had enough energy to slice the darn fruit but I managed. I inhaled a few bites before discovering that the inside of my mouth became raw and was tingling with a light burn. Before I was able to finish the first slice, my mouth and tongue began to bleed!! Hope that wasn’t too gruesome.
Apparently, eating freshly cut pineapple raw can tear up the mouth. It’s true! And while sick as a dog, I Googled this phenomenon and discovered I’m not the only person this has happened to. There’s a protein digestive enzyme called bromelain which causes this reaction. Have you ever noticed when cutting pineapple, the skin on the fingertips crinkled like raisins and the fruit gradually became more slippery? This is the enzyme actively breaking down the surrounding proteins in contact with such as your fingertips and in the mouth. Another reason why pineapple is a excellent ingredient used to tenderize meats!
Just wanted to share this little tidbit with you on my recent pineapple experience. In spite of that, the enzyme will deactivate when heated therefore, grilling is a great preventative measure before this happens to you!
As for the cake that I gave no attention to, like all of my cakes, it’s amazing. It’s simple, it’s a white cake which also means it goes great with any fruit. What I loved most is that it’s tolerable for grilling which helps to tone down it’s own pound cake sweetness; a perfect pairing with the natural sugars the pineapple offers. Definitely worth a shot in trying! Let me know your thoughts in the comment section!
If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.
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Grilled Pineapple over Sour Cream Pound Cake
- Total Time: 2 hours
- Yield: 10 inch cake 1x
- Diet: Vegetarian
Description
A Simple Brazilian Dessert of Fresh Grilled Pineapple Warmly Spiced and Caramelized over Grilled Sour Cream Pound Cake. A treat to satisfy every sweet tooth!
Ingredients
- 4 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1 1/3 cups (8 large) egg whites
- 1 tablespoon pure vanilla extract
- 1 1/2 cups low fat sour cream
- 1 pineapple, cored and sliced
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- Vanilla ice cream
Instructions
- Heat oven to 325 degrees F. Generously coat a 10-inch tube pan with baking spray with flour; set aside. In a medium bowl, stir flour, baking soda and salt; set aside.
- In a large bowl, using an electric mixer, beat sugar and butter until light and creamy. Gradually add in egg whites and vanilla and continue to beat until just combined.
- On low speed, combine flour mixture into the sugar mixture alternating with sour cream, beating just until smooth after each addition. Pour batter into the prepared pan.
- Bake for 1 hour and 35 minutes or until a toothpick inserted in the center crack comes out clean.
- Allow cake to cool on a wire rack for 10 minutes before removing from pan to further cool.
- Meanwhile, preheat grill and spray coat to prevent sticking.
- In a small shallow bowl, mix brown sugar and cinnamon and generously dip coat pineapple slices. Place each slice onto the grill. Cook on each side for 3 minutes. If possible, reserve juice to use on top of ice cream.
- Serve warm with vanilla ice cream and fresh fruits.
Notes
Full fat version of sour cream may be substituted.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Cake
- Cuisine: Brazilian
Keywords: Brazilian dessert, Grilled pineapple, Sour Cream Cake, Pound Cake, sour cream pound cake
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