Tasting Jamrock: Grilled Pineapple Yogurt Cake

I wanted a recipe for a pound and I came up on a recipe that I adapted from Manu's Menu it called for yogurt so it should be very moist. I have lots of Chobani Greek Yogurt in my refrigerator at all times so i thought it was meant to be...... it just so happens that a there was also a lovely Golden Pineapple screaming to be made into great culinary perfection ;0)

All my cakes will get a lovely sprinkle of baking spices, it's just the way I was programmed, unless I get a specific order for a plain, lily white cake, but this cake is fortified with just the right amount of punch, as there's also a generous drizzle of my Homemade Ginger Caramel Sauce that I had left over in the refrigerator.

Yogurt Cake

6 oz Pineapple or Plain Yogurt

2 oz Sour Cream or Heavy Cream

1 cup All Purpose Flour

2 cups Self Raising Flour (If you don't have SR Flour in your pantry, you can make it! Recipe below :0)

2 tsp baking powder

1 tsp cinnamon

1 tsp mixed spice for baking

1 3/4 cups sugar

1 cup milk

1 cup vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract

3 eggs

Sieve together all the dry ingredients in a medium bowl

Combine all wet ingredients in a large bowl, mix well. Fold or whisk in the flour mixture until smooth.

Pour batter in a greased and floured 10" Bunt Pan and bake in at 350 for about 40 minutes
or until a toothpick comes out clean.

Remove from oven and let cool for about 12 minutes before removing cake from pan.

Grilled Pineapple

1 ripe Pineapple

Grilling Pan

How to peel Pineapple

With a sharp serrated knife, cut off the leafy top, then stand the Pineapple upright to peel the rough skin, you're going to have to run the knife just deep enough under the skin to remove the pits that are just beneath it. You can save and store the skin in the freezer for making a lovely Pineapple drink, recipe coming soon.

Slice peeled Pineapple in half lengthwise, then cut into 1/4 inch thick half moon slices.

Place grill pan on high heat. When hot, put slices on to make grill marks, 4-5 slices will do for a 10 inch bunt cake, place left over pineapple slices in a covered bowl in and store in refrigerator for a light snack.
Grill slices on both sides until slightly charred grill marks, then remove from heat. You will love the depth of flavor that grilling gives the pineapple, believe me.

Cut into small triangles to arrange around the cake, you can cut and remove the core which is a bit tough. I also poured on some left over Homemade Ginger Caramel Sauce