1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole 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
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. (After sugar melts, don't stir.) Pour mixture into a 10 inch
diameter stick-free cake pan with 2 inch high sides. Arrange pineapple
slices in a single layer ontop 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 separate bowl, 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
Makes 12 to 14 servings.
* Note an alternative topping that my father is favoring these
days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine
sugar and water in a medium saucepan. Heat on medium until all sugar is
dissolved. Increase heat to medium high and bring to a boil. Boil
until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup
butter, carefully as it will foam up a bit. Swirl the pan so that the
butter is all incorporated, stirring with a wooden spoon if necessary.
Remove from heat and pour out into cake pan. Continue with recipe as