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PINEAPPLE CAKE



Butterscotch Sauce:

2 oz butter

1 cup brown sugar, packed

¾ cup heavy cream

1 TBSP vanilla extract

1 tsp salt

– Melt butter in saucepan.

– Add brown sugar, moisten.

– Cook on medium heat 3-5 minutes, stirring occasionally.

– Whisk in cream, vanilla and salt.

– Cook on medium high heat for 10 minutes, stirring occasionally.

Cake:

1 cup + 6 TBSP all-purpose flour

1/2 cup cake flour

6 TBSP (2 oz) ground almonds

3/4 tsp baking powder

1/2 tsp salt

1 1/2 cups of sugar

9 oz unsalted butter, room temperature

4 large eggs

1 vanilla bean

3/4 cup sour cream

How to make it


– Preheat oven to 325 degrees.

– Scrape the seeds from the vanilla bean and rub the seeds into the sugar to break up clumps.

– Whisk the flours, almonds, baking powder, and salt in a large mixing bowl.

– Cream butter on medium speed for 1 minute. Slowly stream in sugar while continuing to beat. Add eggs one at a time, beating after each addition.

– Add dry ingredients alternately with sour cream, beginning and ending with the dries.

– Pour cake batter over butterscotch and pineapple in pan.

– Bake cake until tester inserted into the center comes out clean, about 1 hour. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.