Pineapple Shortcake

The heat is already looming around here in PA so it really does feel like summer. I wanted to bake something tropical and also to get rid of a can of crushed pineapple from my pantry so I bake this great cake to start the summer. A layer of moist cake on the bottom and topped with a layer a gooey buttery pineapple and crunchy caramelized walnuts.

Ingredients for the cake

1 stick butter – 113 grm/1/2 cup
2 tbsp of sour cream
1/3 cup of sugar
2 eggs
2 tbsp of milk
1 tsp of essence vanilla
1 1/2 cup flour
1/2 tsp of baking powder
1/4 tsp salt

Ingredients for the pineapple topping

3 tbsp butter
1/3 cup of brown sugar
1 can (14 oz) crushed pineapple – drained well
1/2 cup chopped walnuts

1. Pre-heat over to 350 degree F. Greased an 8” x 8” square baking pan and line it with parchment paper overhang on both side (for easy removing your slices later).
2. For the cake beat butter and sugar until light and creamy. Add in the egg, one at a time beating thoroughly after each addition. Add in the sour cream and vanilla. Mix well
3. Sift flour, baking powder and salt. Add the flour into the butter mixture and the milk. Mix well.
4. Spread the mixture evenly into the baking pan and bake the cake for 30 minutes or until lightly brown. Cool the cake for 15 minutes.
5. Pre-heat the grill/broiler to high. To make the pineapple topping, cream butter and brown sugar until just combined.
6. Stir in the well drained pineapple and walnuts. Mix well. Spread the topping over the cake base.
7. Grill the cake for 5-7 minutes or until the topping bubbles and caramelized. Cool the cake before cutting.

Note: Drain the pineapple really well if not it will make the cake base soggy. Prepared the topping only when the cake is done if not the pineapple topping might discharge more liquid.