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Rosemary-Pineapple Rye Pound Cake


For the pan:

40 grams butter at room temperature

40 grams light brown sugar

For the cake:

½ fresh pineapple

Frozen tart cherries or cherry compote (optional)

135 grams granulated sugar

75 grams all-purpose four

50 grams fine rye flour (Gebhart uses Carolina Ground Rye)

¾ teaspoon baking powder

1½ teaspoons salt

195 grams butter at room temperature

3 eggs at room temperature

45 grams heavy cream

6 grams vanilla extract

1 to 1½ tablespoons finely chopped fresh rosemary

2 teaspoons orange zest


1. Preheat oven to 350 degrees. Butter and line a loaf or 9-inch round pan with parchment. 

2. Mix butter and brown sugar together and spread evenly over bottom of pan. 

3. Peel and core pineapple, cut in half, and slice into thin, even half rounds. Arrange on bottom of pan, making sure to cover entire surface. (Gebhart fans them, slightly overlapped, in pan.) Next, sprinkle well-drained and thawed frozen cherries, or spread a cooked cherry compote on top of the pineapple. 

4. In a stand mixer, combine sugar, flours, baking powder, and salt on low speed. Add butter and increase speed to medium for 5 minutes. After butter is well incorporated, add eggs 1 at a time. Scrape sides of bowl and add heavy cream, vanilla, chopped rosemary, and orange zest until incorporated. 

5. Carefully spoon batter into pan and place in oven. Bake for 25 to 30 minutes, or until a tester comes out clean. Rotate halfway through. 

6. Let cool until slightly warm to the touch, then run a small offset spatula or butter knife around the edges and turn out onto a serving platter. 

From Redux: Pineapple Upside-Down Cake.

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