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Ingredients
- 1/2 c. Blanched whole almonds
- 4 Tbsp. Unsalted butter melted
- 9 Tbsp. Unsalted butter softened
- 1/2 c. Brown sugar - (packed)
- 2 Tbsp. Light corn syrup
- 1/2 x Pineapple peeled, cored, halved lengthwise, cut crosswise into 1/2" slices
- 1 1/2 c. Pastry flour
- 3/4 c. Granulated sugar
- 3/4 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Lowfat sour cream
- 3 lrg Egg yolks
- 1 tsp Vanilla extract
Directions
- Preheat the oven to 350 degrees.
- Spread the almonds on a baking sheet and toast, shaking the pan occasionally, till lightly golden brown, 15 to 20 min. Set aside to cold. Turn the oven temperature down to 325 degrees.
- Stir together the melted butter, brown sugar and corn syrup and proportionately coat the bottom and sides of a 10-inch glass pie plate with the mix. When the almonds are cold, arrange around the bottom rim of the pie plate, with a few in the center, gently pressing them into the brown mix. Arrange pineapple on top.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking pwdr, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, lowfat sour cream, egg yolks and vanilla. Add in to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 min, scraping down the sides of the bowl occasionally, till thick and smooth. Using a spatula, spread the batter proportionately over the fruit, building up the outside edges so the cake will be level when baked.
- Bake 40 to 50 min, till golden and a tester inserted in the center comes clean. Transfer to a rack to cold 3 to 5 min (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
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