Tuesday, December 4, 2007

Feel your hips double!

1 cup of firmly packed dark brown sugar
½ cup unsalted butter
1 can (20oz) of pineapple slices

1 ½ cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from 2 oz of whole almonds)
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ cups of sugar
1 cup (2 sticks) unsalted butter room temp.
4 large eggs
¾ teaspoon vanilla extract
¾ cup sour cream
1 Start by making the caramel topping. * Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and 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 onto of the caramel mixture.
2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a sparate bow., use an electric mixer to beat the sugar and 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 and pineapple in pan.
3 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.

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