Recipe - Fresh Pineapple Upside-Down Cake

One half cup Blanched whole almonds
4 tablespoon Unsalted butter, melted,
plus
9 tablespoon Unsalted butter,; softened
One half cup Packed brown sugar
2 tablespoon Light corn syrup
One half Pineapple, peeled, cored,
cut in half lengthwise and
cut crosswise into
1/2inch slices
1 One half cup Pastry flour
Three fourths cup Granulated sugar
Three fourths teaspoon Baking powder
One fourth teaspoon Baking soda
One half teaspoon Salt
One half cup Sour cream
3 lg Egg yolks
1 teaspoon Vanilla extract

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and
toast, shaking the pan occasionally, until lightly golden, 15 to 20
minutes. Set aside to cool. Turn the oven temperature down to 325 degrees.
Stir together the melted butter, brown sugar and corn syrup and evenly coat
the bottom and sides of a 10inch glass pie plate with the mixture. When
the almonds are cool, arrange around the bottom rim of the pie plate, with
a few in the center, gently pressing them into the brown mixture. Arrange
pineapple on top.

In a mixing bowl, combine the pastry flour, granulated sugar, baking
powder, baking soda and salt and thoroughly mix. In another bowl, whisk
together the softened butter, sour cream, egg yolks and vanilla. Add to the
dry ingredients and mix with an electric mixer at medium speed about 1 1/2
minutes, scraping down the sides of the bowl occasionally, until thick and
smooth. Using a spatula, spread the batter evenly over the fruit, building
up the outside edges so the cake will be level when baked.

Bake 40 to 50 minutes, until golden brown and a tester inserted in the
center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer)
and then invert onto a serving plate, repositioning the fruit as necessary.
Recipe By :TOO HOT TAMALES SHOW #TH6132

Posted to MCRecipe Digest V1 #320

Date: Wed, 27 Nov 1996 09:16:33 0500

From: Meg Antczak meginny@frontiernet.net