Albany Senior High School/Recipes/Template

Topping:

 * 1 cup of firmly packed dark brown sugar
 * 1/2 cup unsalted butter
 * 1 can (20 oz) of pineapple slices

Cake:

 * 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



Method

 * 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. 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 temperature.

Makes 12 to 14 servings.