I made this last Saturday for Tim's birthday. It's not the first thing that comes to mind when I think of birthday cakes, but it's one of Tim's favorites. This recipe turned out so much better than the standard pineapple rings and yellow cake mix. Much classier. :)
Adapted from The Joy of Cooking
Melt 1/2 c. butter in a 9x13 pan in the oven (350).
Add 1 1/2 c. brown sugar, then layer 1/2 c. sliced almonds and 1 can crushed pineapple, well drained.
For the cake:
Cream 12 T. (1 1/2 sticks) butter, softened,
1 1/2 c. sugar
Add: 4 large eggs
1 c. buttermilk (or sour milk- add a little lemon juice to regular milk)
1 t. vanilla
Mix in: 1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour (this was an accident, but it turned out great)
Scrape batter on top of the pineapple layer and smooth. Bake until a toothpick inserted in the cake comes out clean (40-50 minutes). Remove from oven. Run a knife around the sides, let cool for a couple of minutes. Invert a serving platter (or a cookie sheet) on top of the pan. Cover your hands with oven mitts and turn the cake onto the platter. Lift off the pan. If any topping remains in the pan, use a spatula to put it back on top of the cake. Serve warm with vanilla ice cream or whipped cream.
No comments:
Post a Comment