Recipe by Judikins
This recipe comes from a wonderful friend who said it came from her grandmother and was devoured every time she made it. If you choose to create it, you will understand why. I was fortunate enough to have been served a piece of this and later given the recipe which I am sharing with you because I've NEVER had anything better. Yes, it takes a little extra effort you young folk, but I know you won't be disappointed and anything worthwhile takes a little effort!
- 1 cup firmly packed dark brown sugar
- 1⁄2 cup unsalted butter
- 1 (20 ounce) can pineapple slices
- 1 1⁄2 cups all-purpose flour
- 6 tablespoons cake flour
- 6 tablespoons ground almonds (from ~2 oz. of whole almonds)
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 3⁄4 cups sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 3⁄4 teaspoon vanilla extract
- 3⁄4 cup sour cream
Directions See How It's Made
- Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves 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 on top of the caramel mixture. You should be able to fit about 7 slices.
- 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 and fluffy. 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.
- Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes (mine was actually done in one hour, so check after one hour). Turn cake out onto platter. Serve warm or at room temperature.
- BEWARE: some caramel might drip on the bottom of your oven while baking; I cleaned it up immediately after taking the cake out, scraping it off with a spatual--be careful! You know how hard it is to get that caramel off when it hardens:).