This cake is so  special. It’s moist, delicately sweet, and its got a delightful crunch when you dig in. 

It tastes “old fashioned homemade.” Its one for the repertoire. I used Pineapple but feel free to any ripe stone fruit or berries.

Cinnamon Topping

4 tablespoons butter

1/2 cup sugar

pinch salt

2-3 teaspoons cinnamon

2 eggs room temp-beaten

Melt butter. pour into a small bowl. 

Add sugar, salt, cinnamon.

Stir and let cool.

Add beaten eggs and set aside.

Preheat oven to 350*f/180*c

Batter for cake

grease 8”  round cake pan 

6  tablespoons butter-room temp

1 cup sugar

2 eggs

zest of 1 lemon (or orange)

1 tablespoon vanilla

1teaspoon almond extract

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup plain yogurt or sour cream

1/2 cup almond meal -set aside

5 slices pineapple cut into pieces

Create

In a stand mixture fitted with the paddle attachment;

Beat butter and sugar with mixer until light in color. About 2 minutes.

Add eggs one at a time and beat well after each addition. 

Add zest, vanilla, and almond extract.

In a separate bowl

Add all purpose flour, salt, and baking soda. Combine with a fork.

Slowly on low speed 

add 1/3 flour mixture to the mixer. 

then add 1/3 of the yogurt and combine and repeat until all is incorporated.

Scrape this mixture into the prepared baking pan and smooth it evenly with a spatula.

Sprinkle evenly with almond meal.

Arrange Pineapple evenly over batter.

Top with Cinnamon topping.

Bake for 1 hour 10 min. (Test at 1 hour.) 

Bake or until wooden skewer comes out clean.

Cool in pan for 20 min before removing from pan. 

Enjoy!!

 This version was Inspired by the greatness of Ottolenghi.