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Almond Cake with Caramelized Pineapple and Cream Recipe

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This recipe for Almond Cake with Caramelized Pineapple and Cream is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/4 c. silvered almonds
3/4 c. plus 2 T. flour
1/2 tsp. baking soda
1/4 tsp salt
1 c. sugar
6 T. butter room temp.
2 large eggs
6 T. sour cream
1/2 tsp. grated lemon peel
1/4 tsp. almond ext.
Cream:
1 oz container sour cream
2 T. powdered sugar
1 1/4 tsp. vanilla ext.
Pineapple:
1 4 1/2 lb. pineapple peeled, quartered and cored
1/3 c. dark brown sugar
1/3 c. pineapple juice
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
Directions:
Directions:
Cake:
Preheat oven to 350º. Butter and flour 9x5x3 pan. Finely grind almonds with flour, baking soda and salt in a processor. Using electric mixer, beat sugar and butter in a large bowl until blended. Combine with the flour mixture. Add eggs, sour cream, lemon peel and almond extract, mix well. Transfer batter to prepared pan; smooth top.
Bake cake 38-40 min. Cool completely and turn out.
Cream:
Whisk all ingredients in a bowl to blend cover and chill
Pineapple:
Preheat oven to 375º. Place pineapple in 13x9x2 glass baking dish. Whisk brown sugar, 1/3 c. pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 min. and adding more juice by tablespoonfuls as needed to prevent burning, about 1 hour and 15 min. Cut warm pineapple into thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices on top of the cake, and top with cream and serve.

 

 

 

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