Easy Peasy (Cup)Cake

It is the end of a week and beginning of a new month and here we are at this strange place of maybe the end of summer and perhaps a bit of fall chill in the air.  Many mixed emotions on that, but we won't dwell.

This past May, I got to see my longtime friend Carole in California.  We have known each other thirty years and she is my family.  

When I was pregnant with my twins, Carole graciously drove me to my doctor appointments since those last few months my belly was too large to safely be behind a steering wheel.  In all these years we have experienced so much in each others' lives.  

Carole is an exceptional old school Italian chef and has recipes from generations past.  I am grateful that she has shared many of her timeless dishes and cooking secrets with me.  

This cake (or in this case, cupcakes), are devine!  Yes, I know I am an avid lover of cake, but oh these cupcakes...just make a batch and you will understand exactly what I mean.  Thank you Carole! xoxo

Easy Peasy Cake

Courtesy of Carole

Cake:

Unsalted butter for greasing pan

2 cups all-purpose flour*

2 cups granulated sugar

2 tsp baking soda

1/2 tsp kosher salt

1 - 20 ounce can crushed pineapple with juice

2 large eggs, lightly beaten

1 tsp vanilla

1 cup chopped walnuts or pecans, toasted

Frosting:

1 - 8 ounce package cream cheese (room temperature)

1 stick unsalted butter (room temperature)

1-1/2 cups confectioners sugar

1 tsp vanilla

1 cup sweetened coconut flakes, lightly toasted

Preheat oven to 350 degrees (325 degrees for glass).

For the cake: In a large bowl, whisk the flower, sugar, baking soda, and salt.  Make well in the center and add the pineapple with juice, eggs, vanilla and walnuts (or pecans).

Stir ingredients until just mixed (do not overmix).  Transfer batter to prepared pan and bake 35-40 minutes until golden brown and tester comes out clean.  Cool completely.

For the frosting: Whip cream cheese and butter in a large bowl with electric mixer until fluffy, 4-5 minutes.  Add the confectioners sugar and vanilla and beat until fully incorporated and smooth.  Spread on the cooled cake.  Sprinkle with toasted coconut evenly.

Enjoy!

*Due to our mountain environment, I substituted all-purpose flour with my high altitude Hungarian baking flour.

If you are wanting to make the cupcakes version, take cake batter with an ice cream scoop into paper lined cupcake baking pan.  (Since the batter has the sugar and pineapple, I gave my cupcake paper liners a light spray of non-stick spray to prevent batter sticking too much).

Bake 15-20 minutes.  Let cool.  When cupcakes are cool enough, spread frosting and then top with a pinch of the toasted coconut.  Makes 24 cupcakes.

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