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
Scale
- 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