Pineapple-Tequila Cake Recipe

WHO DOESN’T SMILE SHEEPISHLY AT the old George Carlin quote, “one tequila, two tequila, three tequila, floor”? I certainly learned the hard way that a little tequila can go a very, very long way. Fortunately, good tequila is as flavorful as it is alcoholic. This cake contains only three tablespoons of booze, but it packs a wallop of tequila taste. A big piece will leave you stuffed, but happily hangover free.

FOR THE PINEAPPLE TOPPING:
4 tablespoons (½ stick) unsalted butter
⅔ cup packed light brown sugar
1 tablespoon gold tequila
½ small pineapple, peeled, quartered, and sliced

MAKES
8 TO 10
SERVINGS

FOR THE CAKE:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, softened
¾ cup sugar
2 large eggs
2 tablespoons gold tequila
¾ cup well-shaken buttermilk
Preheat the oven to 350°F.

TO MAKE THE PINEAPPLE TOPPING, place a 9-inch nonstick metal cake pan on the stovetop over low heat. Add the butter to the pan and let it melt, stirring occasionally. Add the brown sugar and the tequila and cook, stirring constantly, until the mixture is smooth and thick, 4 to 5 minutes. Remove the pan from the heat and arrange the pineapple slices over the sugar mixture. Set aside.

TO MAKE THE CAKE, whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the tequila. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour and beating just until incorporated after each addition.

Pour the batter into the pan over the pineapple. Bake until the cake is set and golden and a toothpick inserted in the center comes out clean, about 45 minutes.

Cool the cake in the pan for 15 minutes and then run a knife around the edges. Set a plate upside down over the cake and flip the cake, inverting it onto the plate. Serve the cake warm or at room temperature.

SHAKE IT UP: Substitute dark rum for the tequila.