TOPPING
3 tb Butter 16 oz Pineapple, crushed
1/4 c Sugar, brown
CAKE
1/4 c Butter 1 Egg; beaten
3/4 c Sugar 2 ts Baking powder
1 tb Rosemary, packed/minced 1/4 ts Salt
– (fresh) 1 1/4 c Flour, all-purpose
1/4 c Sour cream 1/2 c Walnuts; chopped
1/2 ts Vanilla
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.
Yields
12 servings