Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
3 tb Butter
1/4 c Sugar, brown
16 oz Pineapple, crushed
-----CAKE-----
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
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.
