Ingredients
For the Cake
1/4 cup blanched slivered almonds
3/4 cup plus 2 tbsp all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
6 tbsp (3/4 stick) unsalted butter, room temperature
2 eggs
6 tbsp sour cream
1/2 tsp grated lemon peel
Vanilla Cream
1 8-ounce container sour cream
2 tbsp powdered sugar
1 1/4 tsp vanilla extract
For the Pineapple
1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored
1/3 cup dark brown sugar
1/3 cup pineapple juice
1/4 tsp ground cloves
1/4 tsp ground cinnamon
Food Processor
Blender
Baking Dish
Cake Pan
Directions
1.
For cake:
Preheat oven to 350°F.
Butter and flour 9x5x3-inch metal loaf pan.
Finely grind almonds with flour, baking soda, and salt in food processor.
Using electric mixer, beat sugar and butter in large bowl until blended.
Beat in eggs, 1 at a time, just to blend.
Stir in sour cream and lemon peel.
Stir in flour mixture just until blended.
Transfer batter to prepared pan; smooth top.
Bake cake about 35 minutes (it may take a bit longer depending on your oven, put a toothpick in the middle if it comes out clean you're set).
Cool on rack 15 minutes; turn out cake.
Cool completely.
For vanilla cream:
Whisk all ingredients in small bowl to blend.
For pineapple:
Preheat oven to 375°F.
Place pineapple in 13x9x2-inch glass baking dish.
Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend.
Pour juice mixture over pineapple.
Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes.
Cut warm pineapple crosswise into 1/3-inch-thick slices.
Cut warm cake into 8 pieces.
Place 1 slice of cake on each of 8 plates.
Spoon pineapple and juices atop cake, top with vanilla cream, and serve.
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