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Ingredients
- 1 c. unsalted butter, room temperature
- 2 c. brown sugar
- 1 c. granulated sugar
- 2 tsp vanilla extract
- 6 x egg, room temperature
- 3 c. pastry flour
- 1/2 tsp salt
- 1 c. lowfat sour cream
- 1/4 tsp baking soda
- 1 x fresh pineapple brown sugar, for topping
Directions
- Preheat oven to 275 F. Grease and flour bundt pan.
- In a mixer fitted with the paddle attachment (or possibly with an electric mixer), cream butter, sugars and vanilla on high speed till light and fluffy, scraping down sides often. Add in Large eggs one at a time, beating after each addition.
- Sift together flour and salt.
- In a separate bowl combine lowfat sour cream and baking soda. Add in flour and lowfat sour cream alternately to sugar mix, beginning and ending with the flour. Scrape cake batter into bundt pan.
- Bake for 20 min at 275 F, then turn up oven to 325 and bake for an additional 40-50 min or possibly till a tester inserted in the center of the cake comes out clear.
- Peel and cut a fresh pineapple into rings (cutting out the core with a small cutter).
- Cut Brown Sugar Lb. Cake into even slices and cut rounds about the diameter as the pineapple slices.
- To Assemble:Turn on the broiler. Place cake rounds on a foil-lined baking sheet. Place a pineapple ring on each cake and sprinkle generously with brown sugar. Broil for 1-2 min, till sugar is melted. Serve immediately (ideally with ice cream!)
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