1/2 c Blanched whole almonds
4 tb Unsalted butter, melted,
-plus
9 tb Unsalted butter,; softened
1/2 c Packed brown sugar
2 tb Light corn syrup
1/2 Pineapple, peeled, cored,
-cut in half lengthwise and
-cut crosswise into
-1/2-inch slices
1 1/2 c Pastry flour
3/4 c Granulated sugar
3/4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/2 c Sour cream
3 lg Egg yolks
1 ts 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 10-inch 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.
Yields
1 Servings