| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/4 |
c |
Sugar, brown |
| 16 |
oz |
Pineapple, crushed |
| 1/4 |
c |
Butter |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Rosemary, packed/minced (fresh) |
| 1/4 |
c |
Sour cream |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Egg; beaten |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 1/4 |
c |
Flour, all-purpose |
| 1/2 |
c |
Walnuts; chopped |
INSTRUCTIONS
TOPPING
CAKE
Topping: Preheat oven to 350 F. Melt butter in an 8" x 8" pan in the
oven. Mix in brown sugar and spread evenly over pan bottom. Drain juice
from pineapple into a measuring cup and reserve. Spread drained pineapple
evenly over the butter mixture. Cake: Cream butter, add sugar and mix
thoroughly. Stir in rosemary. In a separate bowl, combine 1/4 cup of the
reserved pineapple juice with sour cream, vanilla extract, and beaten egg.
In another bowl, combine dry ingredients. Add dry ingredients to butter and
sugar mixture alternately with liquid mixture, mixing well after each
addition. Quickly fold in chopped nuts. Spread batter evenly over topping
in pan. Bake about 25 minutes until cake tests done. Cool on wire rack 10
to 15 minutes before turning out onto plate. Top with whipped cream to
serve, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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