My Delicious Gingered Sweet Potato Pineapple Cake Recipes

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PINEAPPLE-GINGER CRUMB CAKE



Pineapple-Ginger Crumb Cake image

Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

1 1/2 tablespoons unsalted butter, plus more for greasing the pan
1 1/2 cups/335 grams fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces
1 1/2 tablespoons dark brown sugar
1/8 teaspoon ground allspice
Pinch of fine sea or table salt
1 1/4 cups/155 grams all-purpose flour
1/2 cup/105 grams dark brown sugar
3 tablespoons coarsely chopped almonds or other nuts
2 tablespoons finely chopped candied ginger
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, melted and cooled
1 1/2 cups/180 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/100 grams granulated sugar
2 large eggs
1 tablespoon dark rum or vanilla extract
1 teaspoon finely grated lime zest
1/2 cup/118 milliliters sour cream or whole Greek yogurt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
  • Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
  • Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
  • On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
  • Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
  • Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY



Sweet Potato Cakes with Mango-Pineapple Chutney image

Provided by Jill Dupleix

Categories     Appetizer     Breakfast     Low Fat     Vegetarian     Yogurt     High Fiber     Dinner     Mango     Pineapple     Sweet Potato/Yam     Winter     Pan-Fry     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Chutney:
1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
1/2 cup sugar
6 tablespoons white wine vinegar
2 garlic cloves, pressed
1 teaspoon ground cumin
1 teaspoon cumin seeds
4 whole cloves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Potato cakes:
1 8-ounce red-skinned sweet potato (yam)
1 8-ounce russet potato
3 tablespoons grated onion
2 large eggs, beaten to blend
2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
1 tablespoon all purpose flour
2 teaspoons curry powder
1 teaspoon sea salt
2 tablespoons vegetable oil
1 cup Greek-style yogurt*

Steps:

  • For chutney:
  • Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
  • For potato cakes:
  • Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
  • Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
  • Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.

MY DELICIOUS GINGERED SWEET POTATO PINEAPPLE CAKE



My Delicious Gingered Sweet Potato Pineapple Cake image

This cake came about with having 3 sweet potatoes in my pantry, that would soon be going bad...I had some candied ginger in my fridge and plenty of pineapple, so I thought, what a great combination...so here is my ending results...scrumptiously moist & delicious! Sweet potatoes aren't just for Thanksgiving! Enjoy my recipe!

Provided by Cassie *

Categories     Cakes

Time 1h20m

Number Of Ingredients 19

1 3/4 c cooked & peeled sweet potato - mashed ( about 3 med potatoes )
20 oz crushed pineapple - drained and juice squeezed out
2 c sugar
1 c oil
4 eggs
2 3/4 c flour
2 tsp ground cinnamon
1 tsp baking soda
1 Tbsp candied ginger - minced
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
GLAZE
1 - 1 1/4 c confectioners' sugar
1/2 c chopped pecans
1/3 c heavy cream
1/2 c butter
3/4 c brown sugar
1 tsp vanilla

Steps:

  • 1. Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
  • 2. Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
  • 3. In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
  • 4. In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
  • 5. Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
  • 6. Now, add flour mixture and beat until well blended. Stir in vanilla.
  • 7. Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
  • 8. Cool cake on rack for 15 minutes, carefully turn cake onto serving platter and finish cooling completely. Make glaze when cake is just luke warm.
  • 9. Glaze: Sift powdered sugar in mixing bowl with chopped pecans. In a medium saucepan; add cream, sugar and butter. Over low heat; melt butter and sugar together, until sugar is melted. Bring to a boil, stirring continuously for 2 minutes. Pour into the confectioners' sugar and pecan mixture. Whisk until smooth...if you want a thicker glaze add more sugar. I let it set up for a few minutes, then pour over cake. Delicious!
  • 10. Enjoy!

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