{recipe} Pineapple upside down cake and Skyline Late Harvest

Skyline Late Harvest will be adding a bit of tropical sunshine to my summer this year. Served icy cold, as a spritzer or simply as a sundowner, Skyline is the golden lining around the cloud of 2020.

Introduction

Blessed with a palate that embraces most wine varietals, there is a place for every wine style in my life – it all just depends on the occasion.  Summer for me, is synonymous with sunsets and an icy sweet wine. The honeyed notes remind me of the setting sun, and the golden hue of the skyline.

Not my first encounter with Skyline Late Harvest, I was excited to receive a bottle of this liquid nectar at my door a few weeks ago, just in time for the festive season.

Eager to share my bounty, I decided to pair it with a delicious upside down pineapple cake. Hungry yet? Keep on reading for the recipe and tasting notes!

Read my full review on Skyline Late Harvest here!

Background

Skyline Late Harvest is a sleek, delicious and full-bodied wine that launched last year. It may no longer be the new kid on the block, but this attractive youngster continues to draw attention wherever stocked.

In case you missed out on this crowd-pleaser, let’s paint the picture for you. Imagine a wine resplendent with tones of rich honey and fruit, in a magnificent dusk-coloured pack that sets it apart. That’s Skyline Late Harvest.

Inspired by a vibrant new generation with an uncompromising taste for the good things in life, Skyline Late Harvest is named for South Africa’s great cityscapes. And it was made in this image too.

This is a single cultivar wine, best of its kind, made from only top-notch Chenin Blanc grapes. The fruit was harvested later in season, when natural sugars are concentrated in the fruit. So, no sugar is added. It is bottled at 11,2% alcohol.

Skyline – its name is its bond. And, as its label declares: this is indeed the finest gold reserve quality, a semi-sweet white wine to savour and enjoy.

Skyline Late Harvest

Tasting notes:  Elegant aromas of dried apricot, peaches, honey and floral notes. Full and rich, bursting with flavours of dried fruit and rounded off with a nice acidity to keep it fresh.
In the vineyard: This is a single cultivar wine, best of its kind, made from only top-notch Chenin Blanc grapes. The fruit was harvested later in season, when natural sugars are concentrated in the fruit. So, no sugar is added.
In the cellar:  It is bottled at 11,2% alcohol.
Cellar door price:  Approx. R49,99 for the 750ml bottle and R134.99 for the convenient three-litre bag-in-a-box.
Serving suggestions: Serve cold in small dessert wine glasses, or in standard white wine glasses. Ideal temperature is between 7 and 13 degrees Celsius. Chill it and pour or mix with soda and serve on ice.

A golden pairing

Skyline Late Harvest is a fine balance of sweetness and acidity, and thus the perfect companion for a wide variety of dishes. Pair it up with something sweet for after dinner, or dress it down with a rich, moody meal. It’s also the perfect drink for your al-fresco fires and picnics, especially with some grilled chicken, or seafood.

I decided to compliment the gorgeous semi-sweet notes of the Skyline Late Harvest with an upside down pineapple cake – beautifully moist and dense, with just a hint of cheeky zest from the pineapple. When it’s baked and plated, the sticky honey cools to a dark golden caramel-like sauce, making the cake look glossy and more-ish. I also added some fresh thyme leaves into the sauce, and fresh on top for serving. The earthy, aromatic herbiness of the thyme offsets the sweetness perfectly. Sticky, gnarly and ridiculously summery – this is a showstopper family dessert.

It would also pair a treat with Christmas cheese platters or with your fruit cake, trifle or even a classic milktart!

Pineapple upside down cake

Saving Room for Dessert
A deliciously fruity and moist cake, for those who love pineapple and tropical flavours!
Prep Time 30 mins
Cook Time 45 mins
Course bake, baking, cake, Dessert, sweet
Servings 8

Ingredients
  

  • 3/4 cup brown sugar
  • 1/4 cup butter
  • 2 tbsp fruit juice, preferably an orange-coloured juice
  • 1 ripe pineapple, sliced in thin rings, peeled
  • 8 cherries, glazed
  • 2 cups flour
  • 1/2 tsp salt
  • 2.5 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3/4 cup sugar, white or brown (I used brown)
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup fruit juice, preferably an orange-coloured juice
  • 1/2 cup butter, melted and cooled
  • 1 tsp vanilla essence

Instructions
 

To prepare the pineapple layer:

  • Preheat oven to 180 degrees C. Lightly spray a 22cm round cake pan (must be at least 5cm deep) with vegetable cooking spray. Set aside. I used a round silicone cake mould, which is not necessary to spray with cooking spray.
  • In a small pot combine the brown sugar, butter and 2 tablespoons of juice. Warm over medium heat until the butter is melted and the sugar is dissolved. Pour the warm sauce into the prepared pan.
  • Place seven pineapple rings in the pan starting by centering one in the middle. Add the remaining six rings around the center pineapple ring. Or cut 5 or 6 rings in half and arrange as seen in the photos. Place a cherry in the center of each ring. Set aside while preparing the cake batter.

To prepare the cake batter:

  • In a large mixing bowl, whisk together the flour, salt, baking powder, bicarbonate of soda and sugar. Make a well in the center and set aside.
  • In a small mixing bowl lightly whisk the eggs. Add the buttermilk, 1/4 cup juice, the melted cooled butter and vanilla. Whisk until blended.
  • Pour the buttermilk mixture into the flour mixture and gently fold together with a spatula until the flour is incorporated. The batter will be thick and lumpy, this is okay. Gently scoop dollops of batter into the prepared pan taking care not to move the pineapple rings. Gently smooth the top.
  • Place the cake pan on a foil lined baking sheet and bake at 180 degrees C until a toothpick comes out with no wet batter, about 45-50 minutes. Tent the cake with foil if over-browning. Allow the cake to cool in the pan for 15-20 minutes.
  • Invert a serving platter over the cake pan. Invert the cake pan and platter together, then lift off the cake pan. Cool to room temperature, slice and serve.
Keyword Baked pudding, Baking, Cake, Dessert, pineapple,, sweets

In conclusion

A perfect all-rounder for the festive season. Affordable, filled with that signature Chenin Blanc tropicalness on the nose and palate, Skyline Late Harvest is meant for those who enjoy the small moments in life most. It looks beautiful, it presents beautiful and it tastes even more beautiful.

Thank you, Van Loveren, for bringing us such a joyous bottle of wine – one that begs to be shared and cheers’ed!

Disclaimer: I was given this product(s) as part of a press drop in exchange for my honest and truthful opinion and review thereof. All thoughts and opinions expressed herein are solely those of The Little Hedonist, given in good faith and in no way influenced by the company or its affiliates. All images, unless otherwise stated / credited, are also my own.

The Little Hedonist endorses responsible drinking.
Don’t drink and drive. Not for persons under 18.

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When someone else’s recipe has been adapted by me, I will state so in the header of the recipe, and link back to the original recipe.

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