INGREDIENTS REQUIRED FOR THE TOPPING
1 cup of firmly packed dark brown sugar
1/2 cups unsalted butter
1 can (20 oz) of Pineapple slices
Cake:
1 1/2 cups all purpose flour
6 tablespoons cake flour
6 tablespoons of ground almonds
3/4 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoons vanilla extract
3/4 cup sour cream
PREPARATION
Start by making the caramel topping. Take brown sugar & butter & combine & melt in a saucepan on medium heat until sugar dissolves & the mixture is bubbly, this should take several minutes.
Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, & salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar & butter together until light.
Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel & pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
1 cup of firmly packed dark brown sugar
1/2 cups unsalted butter
1 can (20 oz) of Pineapple slices
Cake:
1 1/2 cups all purpose flour
6 tablespoons cake flour
6 tablespoons of ground almonds
3/4 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoons vanilla extract
3/4 cup sour cream
PREPARATION
Start by making the caramel topping. Take brown sugar & butter & combine & melt in a saucepan on medium heat until sugar dissolves & the mixture is bubbly, this should take several minutes.
Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, & salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar & butter together until light.
Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel & pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
