Category: Desserts

Topping

• 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (100g) packed light or dark brown sugar
• 8–10 pineapple slices (see note)*
• 15–20 maraschino cherries (see note)*

Cake

• 1 and 1/2 cups (180g) cake flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large egg whites, at room temperature
• 1/3 cup (80g) sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup (80ml) whole milk, at room temperature

Instructions

1. Preheat oven to 350°F (177°C).
2. Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
5. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
6. Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean– a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
7. Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides– that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. 

for pastry

• 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
• 1 teaspoon salt
• 6 Tablespoons (90g) unsalted butter, chilled and cubed
• 3/4 cup (148g) vegetable shortening, chilled
• 1/2 cup (120ml) ice water

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Notes

1. Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
2. Salt: I use and strongly recommend regular table salt. If using kosher salt, use 1 and 1/2 teaspoons.

• 4 and 1/2 cups halved pitted fresh cherries*
• 2/3 cup (135g) granulated sugar
• 1/4 cup (28g) cornstarch
• 1 Tablespoon (15ml) lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (it’s delicious!)
• 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

Instructions

1. My #1 tip? Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. Refrigerate the filling before you need it. Keep everything cold cold cold– always.
2. The crust: Prepare through step 5.
3. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.
4. Preheat oven to 400°F (204°C).
5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
6. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (See video above!) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.
7. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
8. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a SHIELD on top of the pie to prevent the edges from browning too quickly.
9. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

• 2 cups warm milk
• 1/2 cup melted butter
• 1/2 cup sugar
• 1 packet yeast
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 extra flour

• 3/4 cup butter
• 3/4 cup brown sugar
• 2 tbsp spice

• 1 cup powdered sugar
• 1/4 cup coffee
• 1 tbsp milk

Put the milk, butter, sugar and yeast into the flour and knead.

Use the extra flour and roll out the dough adding enough to keep it from being too sticky until you have a rectangle.

Put the mixture of the butter, sugar and spice and spread it on the dough. Roll and cut, placing them close together in a bottom paper lined and buttered oven proof pan.

Leave to rest at least 30 minutes.

Make the frosting and preheat oven 180c Bake for 25-30 minutes.

• 1 cup all purpose flour
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, softened
• 3/4 cup (150 grams) light brown sugar packed
• 1/4 cup (50 grams) granulated sugar
• 3/4 cup (190 grams) creamy peanut butter
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• extra sugar for rolling

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, whisk together the flour, almond flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until just combined.

Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.

Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

• 240 ml (1 cup) plain yogurt (two 120-ml ou 1/2-cup tubs, which is the French standard)
• 1 1/2 tubs (3/4 cup) sugar (I typically use blond unrefined sugar), plus 1 to 2 tablespoons for sprinkling
• 1/2 tub (1/4 cup) oil
• 3 large eggs
• 3 tubs (1 1/2 cup) all-purpose flour
• 1 tub (1/2 cup) almond flour (you can also use almond meal or finely ground almonds)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 300 grams (10 1/2 ounces) raspberries (fresh or frozen; no need to thaw if frozen)

1. Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper.
2. In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs.
3. Whisk together until combined.
4. In a medium bowl, combine the flour, almond flour, baking powder, and salt.
5. Add the flour mixture to the wet ingredients and mix it in with a spatula until you can’t see white traces of flour. Do not overmix; some lumps are OK.
6. Pour half the batter into the cake pan. Cover evenly with half of the raspberries.
7. Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar.
8. Put into the oven to bake, for 30 to 35 minutes, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover loosely with foil for the rest of the baking time.
9. Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool.
10. Serve slightly warm or completely cooled.