Fresh Pineapple Upside-down Cake

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Import, New, Text	1	Servings

INGREDIENTS

1/2	c	Blanched whole almonds
4	T	Unsalted butter, melted
		plus
9	T	Unsalted butter, softened
1/2	c	Packed brown sugar
2	T	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	t	Baking powder
1/4	t	Baking soda
1/2	t	Salt
1/2	c	Sour cream
3		Egg yolks
1	t	Vanilla extract

INSTRUCTIONS

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. Recipe By     :TOO HOT TAMALES SHOW #TH6132  Posted to
MC-Recipe Digest V1 #320  Date: Wed, 27 Nov 1996 09:16:33 -0500  From:
Meg Antczak <meginny@frontiernet.net>

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