It’s mother’s day today. I have been given the perfect gifts. I have been given, the gift of sleep and the gift of time. Today I slept until ten-thirty, which hasn’t happened in over a year. When I did finally emerge from a much needed slumber, I had avoided multiple messes and meltdowns. Beautiful, loving cards and gifts were placed next to me on my bedside table. The boys were fed, clean and behaving themselves while also having a grand old-time. We enjoyed some hugs and kisses and cartoons together. Then, I spent entirely too long in the bathroom, flatironing and changing clothes to clean out my closet without anyone banging on the door. After trying on 3 dresses and deciding on jeans, I proceeded to walk into a spotless kitchen. Did I mention they did the laundry too? Amazing! Flawless.
I currently have two free hands and the kitchen to myself, which has been cleaned by the boys for me to enjoy. Mike’s in charge. So they’re outside playing, only to stop for laundry switches. Now that’s my kind of day. We should do this Mother’s Day thing more often. Just a suggestion. It gives me time to think of cakes. Like this one!
I’ve recently discovered the concept of one bowl. I enjoy things that can be made in one bowl. Less mess. One large bowl, one cake pan, one small pot, something to mix it and move it. That cuts the dishes in half, but you still get an amazing cake. I like this idea. So, I ran with it.
The rum. The sour cream. The brown butter. I mean, honestly how can you go wrong adding anything to just that alone?
Then…the ripe banana mixed with pineapple juice and garnished with the baked pineapple slices. It’s very 1950s, and makes me want to wear big fluffy dresses and sweetheart necklines. It’s retro-chic, which I enjoy. The pineapple flavor with the banana bring the whole thing to a tropical paradise. In my mind, that’s where I am today.
Happy Mother’s Day.
- One overripe banana, mashed
- 1 cup dark brown sugar
- 1 1/2 sticks butter
- pinch cinnamon
- 3 tbs. dark rum (splash)
- 1/3 cup pineapple juice
- 4-6 pineapple ring slices
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1 pinch baking soda
- 1/2 cup sour cream
- 3 eggs
Pre-heat oven to 325 degrees F.
In small saucepan over medium high heat simmer butter until brown, then add sugar, pineapple juice, banana, rum, and cinnamon. Simmer for 2 minutes, whisking constantly. Remove from heat.
Place pineapple slices into buttered 9 inch spring form cake pan. Set aside.
In large bowl, sift together flour, sugar, and baking soda. Add eggs, one at a time, whisking after each addition. Mix sour cream and half the butter-sugar-banana mixture into batter. Pour into cake pan over pineapple slices.
Bake in preheated oven for about 35 minutes or until inserted knife comes out clean from center of cake. Remove from oven.
Cool for ten minutes on cooling rack. Poke holes in cake with a fork. Remove outer ring of cake pan. Flip onto cake plate. Remove bottom of cake pan. Poke more holes in cake with fork.
Pour remaining butter sugar mixture over cake while it’s still slightly warm.