This is one of my all-time favorite cakes.
Fell in love with it when I tasted it first and still in love with it.
INGREDIENTS
Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can of Del Monte pineapple slices
Cake:
1 1/2 cups all-purpose flour
6 Tbsp. cake flour
6 Tbsp. of ground almonds
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room
temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
METHOD
Its good to start by making the caramel topping. Take the brown sugar and butter and melt in together in a saucepan on medium fire until
sugar dissolves and the mixture is bubbly. This should take several minutes. Don't stir after sugar melts. Simply pour the mixture into a 10 inch diameter non-stick cake pan with 2 inch high sides. Arrange pineapple slices in a
single layer on top of the caramel mixture.
Preheat the oven to 162 degrees C. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, beat the sugar and butter together until its light. If you have an electric mixer it could get the job done easily. Add the eggs one at a time, beating the mixture after each addition. Add the vanilla. Now put in the dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and the pineapple in a pan. Bake the cake for about 1 hour to 1 hour 15 minutes. Cool cake in pan for 10 minutes. Turn the cake out onto a platter. Serve warm or at room temperature. Makes 12 to 14 servings. For more wonderful recepies and tips visit www.facebook.com/worldfoody
