-----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.
