Husbands Recipes

Ingredients

You will need:

Standard round cake pan, I like metal.

1 Can Pineapple Tidbits in its juice

4 ounces sour cream

2 Eggs

1 cup brown sugar (split into 1/2 and 1/4 and 1/4)

1/2 cup white sugar

1 stick of butter (split 3/4 stick and 1/4)

1 1/4 cup of self rising flour (split 1cup and 1/4 cup)

(if you do the regular baking powder and salt good for you

I'm a self rising kind of guy)

Preparation

Preheat oven to 350.

Cake:

Into a large bowl drain half a cup of pineapple juice from your can and mix in the four ounces of sour cream with a fork or a whisk, until

frothy. Beat in your eggs. Then add 1/2 cup brown sugar, 1/2 cup

white sugar, and one cup flour, and mix until blended. This should

resemble pancake batter.

Pan:

Prep your pan by melting the 3/4 stick of butter all the way so it coats

the bottom of the pan. Sprinkle your 1/4 of brown sugar randomly all

over the butter. Put about half your can of pineapple bits randomly in

the butter and sugar. Use as much or as little pineapple as you like,

but if you use too much your pan may be too full and spill over as it

cooks. I usually use about 20 bits. Once you have this all set up, pour

your batter over the buttery, sugary, pineapply pan. You will see the

butter pool around the edges, this is a good thing.

Topping (bottoming):

Take your last 1/4 butter (room temp) and add 1/4 cup brown sugar

and 1/4 flour and mix by hand until clumpy and flaky. If it doesn't get

loose like potting soil clumps add a little more flour and keep trying.

When you get the texture right sprinkle all over the top of the batter in

the pan.

Place the cake in the center of the preheated 350f degree oven and

back for about 25 minutes. If your cake starts to ooze or drip after 20

minutes, I just like to kill the heat and leave it in the oven for 10 to 15

more minutes with nothing on. You will see it separate from the edges

a bit and it won't be sunk in the middle (as long as you didn't open the

oven while it was rising) when it's done.

Take the pan out of the oven and go around the sides with a butter

knife in case it is sticking (probably won't be) Put a plate over the pan,

flip and let sit upside down for a minute. It will drop out on it's own

(remember it was well greased) Put the plate in the fridge with your

upside down cake... I like it served cold, the flavor is about 10X better

than hot. Usually an hour does the trick.

I wanted to make something the other night, had little in the way of ingredients, and thought I'd wing it. Since then I made this cake four times, and it comes out great each and every time. I'm not a pro, and this is the first time I've typed up a recipe. It is 100% original and not based in any way on any other recipe. Be brave, try it. I'll post a youtube next time I make it.

Ingredients