Pineapple Orange Cake With Citrus Caramel Drizzle

Escape the ordinary with our Pineapple Orange Cake, a sunshine-filled dessert that’s bursting with tropical flavors! This isn’t just a cake; it’s a mini-vacation for your taste buds. The moist, tender crumb infused with the bright zest of orange and sweet chunks of pineapple is perfectly complemented by a luscious citrus caramel drizzle. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a little slice of happiness, this cake is guaranteed to impress. Get ready to experience a delightful harmony of sweet, tangy, and utterly irresistible flavors!

What You’ll Need

• 200g (1 ¾ cup) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Using all-purpose flour ensures a balanced texture – not too dense, not too light.
• 1 ½ tsp Baking Powder: This leavening agent is crucial for creating a light and fluffy cake. It reacts with the wet ingredients to produce air bubbles, giving the cake its rise.
• ¼ tsp Salt: A pinch of salt enhances the sweetness and balances the flavors, preventing the cake from tasting flat.
• 150g (¾ cup) Granulated Sugar: Provides sweetness and helps create a tender texture. Granulated sugar also contributes to the cake’s golden-brown color during baking.
• 115g (½ cup) Unsalted Butter, Softened: Softened butter is key for creating a light and airy batter. It creams together with the sugar, incorporating air and creating a smooth base. Using unsalted butter allows you to control the overall saltiness of the cake.
• 2 Large Eggs, Room Temperature: Room temperature eggs emulsify more easily into the batter, resulting in a smoother and more even texture. They also contribute to the cake’s richness and structure.
• 120ml (½ cup) Fresh Orange Juice: Freshly squeezed orange juice adds a vibrant citrus flavor and moisture to the cake. Avoid using concentrated orange juice, as it won’t deliver the same bright, natural taste.
• Zest of 1 Orange: Orange zest is packed with aromatic oils that provide an intense citrus flavor. It adds a delightful fragrance and complexity to the cake.
• 100g (½ cup) Crushed Pineapple, Drained: Adds a tropical sweetness and a delightful texture to the cake. Be sure to drain the pineapple well to prevent the batter from becoming too wet.
• 60ml (¼ cup) Whole-Milk Yogurt: Yogurt adds moisture and a subtle tanginess to the cake, creating a tender and flavorful crumb. Whole-milk yogurt provides a richer texture than low-fat varieties.
• For the Citrus Caramel Drizzle: 100g (½ cup) Dark Brown Sugar: Dark brown sugar lends a deep, molasses-like flavor to the caramel, adding complexity and richness.
• 60g (¼ cup) Unsalted Butter: Provides richness and a smooth texture to the caramel.
• 60ml (¼ cup) Fresh Orange Juice: Enhances the citrus flavor of the caramel and adds a touch of brightness.
• 30ml (2 Tbsp) Fresh Pineapple Juice: Complements the pineapple in the cake and adds a tropical twist to the caramel.
• Pinch of Sea Salt: Balances the sweetness of the caramel and enhances the overall flavor.
• For Garnish: 30g (¼ cup) Toasted Coconut Flakes: Adds a delightful crunch and a tropical aroma to the finished cake.
• Extra Orange Zest for Dusting: Provides a final burst of citrus flavor and a beautiful visual appeal.

Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

• All-Purpose Flour: You can use cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Whole-Milk Yogurt: Sour cream or Greek yogurt can be used as substitutes, but they may alter the flavor slightly.
• Fresh Orange Juice: Bottled orange juice can be used in a pinch, but fresh is always best for optimal flavor.

Baking the Pineapple Orange Cake: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 20cm (8-inch) round cake pan. Don’t skip the greasing – it prevents sticking! Line the bottom with parchment paper; this makes removing the cake a breeze.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking is crucial here; it aerates the flour and evenly distributes the baking powder and salt, leading to a lighter, more consistent cake. Set this mixture aside – we’ll need it later.
3. Cream Butter and Sugar: Using a handheld mixer (or a stand mixer if you have one!), beat the softened butter and granulated sugar on medium speed. Continue beating for about 3 minutes, or until the mixture is pale and fluffy. This process incorporates air into the butter, creating a tender crumb.
4. Incorporate Eggs and Zest: Add the eggs one at a time, beating well after each addition. This ensures each egg is fully emulsified into the butter mixture. After the eggs are incorporated, mix in the zest of one orange. The zest adds a vibrant citrus aroma and flavor.
5. Combine Wet Ingredients: In a separate bowl, combine the fresh orange juice, whole-milk yogurt, and drained crushed pineapple. Pour this wet mixture into the butter mixture and mix until *just* incorporated. Be careful not to overmix at this stage.
6. Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet mixture in two additions. Use a spatula and gently fold, stirring only until no flour streaks remain. Overmixing develops the gluten in the flour, resulting in a tough cake. A slightly lumpy batter is perfectly fine!
7. Bake to Golden Perfection: Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 30 minutes.
8. Prepare Citrus Caramel Drizzle: While the cake bakes, prepare the citrus caramel drizzle. In a small saucepan, melt the butter over medium-low heat. Stir in the dark brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture bubbles (about 2 minutes).
9. Simmer the Caramel: Whisk in the orange juice, pineapple juice, and a pinch of sea salt. Simmer gently for another 2-3 minutes until the caramel is glossy and slightly thickened. Remove from heat and let it cool to a pourable consistency.
10. Toast Coconut Flakes: Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden and fragrant (2-3 minutes). Transfer to a small bowl. Toasting enhances the coconut’s flavor and adds a delightful crunch.
11. Cool and Assemble: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, drizzle with the warm citrus caramel, scatter with toasted coconut flakes, and dust with fresh orange zest.

The Science Behind the Flavor: Why Pineapple and Orange Work So Well

The combination of pineapple and orange isn’t just delicious; it’s a flavor pairing rooted in chemistry! Both fruits share similar aromatic compounds, particularly those responsible for their bright, citrusy notes. This creates a harmonious blend that’s incredibly appealing to the palate. The acidity in both fruits also helps to tenderize the cake, resulting in a moist and delicate texture. The yogurt adds a subtle tang and further enhances the moisture content.

Achieving the Perfect Citrus Caramel Drizzle

The citrus caramel drizzle is the star of this cake, adding a layer of rich, tangy sweetness. The key to a perfect drizzle is patience. Cooking the sugar and butter over medium-low heat allows the sugar to dissolve completely without burning. The addition of orange and pineapple juice not only infuses the caramel with vibrant flavor but also prevents it from becoming overly thick and hard. Remember to remove it from the heat when it reaches a pourable consistency – it will continue to thicken as it cools.

Tips for a Moist and Tender Cake

Achieving a perfectly moist cake is all about balance. Using room-temperature ingredients, especially the eggs and butter, ensures they emulsify properly, creating a smooth and stable batter. Avoid overmixing the batter, as this develops the gluten and results in a tough cake. The addition of yogurt contributes to the cake’s tenderness and moisture. Finally, don’t overbake the cake – a slightly underbaked cake is always better than a dry one!

Storing Your Pineapple Orange Cake

Leftover Pineapple Orange Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. However, the caramel drizzle may become slightly sticky when refrigerated. You can also freeze the cake (without the caramel drizzle) for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.

Frequently Asked Questions

Can I use canned orange juice instead of fresh?

While canned orange juice can be used in a pinch, fresh orange juice will provide the best flavor. The flavor of canned juice is often muted compared to fresh.

Can I substitute the yogurt?

Sour cream or buttermilk can be used as a substitute for the yogurt, but they will slightly alter the flavor and texture of the cake.

How can I make the caramel drizzle ahead of time?

Yes, you can make the caramel drizzle ahead of time. Store it in an airtight container in the refrigerator. Reheat gently before drizzling over the cake.

This Pineapple Orange Cake with Citrus Caramel Drizzle is a delightful treat that’s perfect for any occasion. The bright, tropical flavors and moist, tender crumb are sure to impress. Don’t forget to save this recipe to Pinterest for later!

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