Almond Cake with Roasted Pineapple and Vanilla Cream

Name: Almond Cake with Roasted Pineapple and Vanilla Cream
Yield: 8 Servings
Ingredients: ¼ cup blanched slivered almonds; ¾ cup plus 2 tablespoons all purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup sugar; 6 tablespoons (¾ stick) unsalted butter, room temperature; 2 large eggs; 6 tablespoons sour cream; ½ teaspoon grated lemon peel; ¼ teaspoon almond extract; 1 8-ounce contained crème fraîche or sour cream; 2 tablespoons powdered sugar; 1¼ teaspoons vanilla extract; 1 4½-pound pineapple, peeled, quartered lengthwise, cored; ⅓ cup (packed) dark brown sugar; ⅓ cup (or more) pineapple juice; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon

By Diane Rossen WorthingtonPhotography by Noel Barnhurst

December 31, 2004

A slice of almond cake with pieces of roasted pineapple and a dollop of whipped cream.

Recipe notes