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Ingredients:
2 sticks (8
ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon.
Direction:
Preheat the oven to 350F. butter a 10 by 2
inch round cake pan and line the
bottom with waxed paper. In a large mixer
bowl, beat 1 stick of the butter and 3/4 cup
of the sugar until light and fluffy. Add the
whole egg and continue beating until well
blended. Gradually add the egg yolks, 1 at a
time, beating well after each
addition. Beat in the vanilla.
Sift together 1 1/4 cups of the flour and
the baking powder. Stir into the
butter mixture. Turn the batter into the
prepared pan and spread evenly.
Cut the skin and eyes from the pineapple.
Quarter and core the pineapple.
Cut the quarters crosswise into 1/2 inch
thick slices. Arrange the slices
in concentric circles, overlapping slightly
and leaving a margin of about 1 inch around
the edge.
In a small saucepan over low heat, melt the
remaining 1 stick butter. Let
cool slightly. In a medium bowl, combine the
remaining 1/2 cup sugar, 1 1/4 cups flour
and the cinnamon. Pour the melted butter
over the flour mixture and rub
together with your fingertips to form
coarse, pea-size crumbs. Scatter the crumbs
evenly over the pineapple and better. Bake
the cake for 55 to 60 minutes, until a knife
inserted in the center comes out clean. Let
cool in the pan for 15 minutes.
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For Details
about Ingredients , check your nearest
American Store
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