YUMMY 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

  1. – Preheat oven to 325 degrees.
  2. – Scrape the seeds from the vanilla bean and rub the seeds into the sugar to break up clumps.
  3. – Whisk the flours, almonds, baking powder, and salt in a large mixing bowl.
  4. – 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.
  5. – Add dry ingredients alternately with sour cream, beginning and ending with the dries.
  6. – Pour cake batter over butterscotch and pineapple in pan.
  7. – 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.

 

Source : allrecipes.Com

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