Sometimes when I sit down at my computer, all ready to write and be creative and feel productive… I get stuck. There are days that the words flow from my fingers before I even realized I typed them. There are mornings that stories form in my head while I’m packing school lunches or washing my hair. Sometimes when I bake something, I already know exactly what I’m going to say when I post it. Those are the good days.
Today I am stuck.
I uploaded all these pictures of a sour cream cake stuffed full of pineapple thinking they would give me some inspiration. I got lost on Pinterest for about an hour, and while I’m fairly certain I know just how I want to cut my hair and am armed with 9,001 ideas for how to reorganize my bathroom cabinets, I still have no idea what to write about. I racked my brain for something funny my kids might have said (mind you, I’m sure they said SOMETHING, I just can’t for the life of me think of what). I tried to think if there were any minor annoyances I might want to relay (my friend Jen thinks it’s crazy funny when I’m pissed off and go on a well worded rant), and besides the fact that all the people in my local Office Max are complete and total morons, I can’t think of a thing.
I wandered off and made potato salad. I ate a ham sandwich all loaded with lettuce and red wine vinegar. I turned on the tv. Then I turned it off.
So here’s the deal: without further ado, I am going to tell you how I made this uber moist sour cream cake. This might be my first post about nothing, but I’m sure it won’t be the last.
Melt some butter in a saucepan and stir in brown sugar and cinnamon. Line a 9″ springform pan with foil, butter the pan and the foil, and layer the bottom with pineapple rings. Seven seemed to be the magic number. When the brown sugar has dissolved in the butter, pour the caramelly mixture over the pineapple.
Beat together butter and sugar, then eggs and vanilla.
In separate bowl whisk together flour, baking soda, baking powder, and salt. Blend in half the flour mixture.
Then beat in a big glob of sour cream (glob= 1 cup… or 1 ¼). Add the rest of the flour mixture and blend until smooth.
I used the remains of my can of pineapple by squishing (technical kitchen term of the day) it up with a fork and folding it into my cake batter. I also added 1 tablespoon of the pineapple juice for good measure.
Bake at 350 for 45 minutes.
See where I stabbed the middle of the cake with a fork because I couldn’t find a toothpick? Fork or toothpick… no matter. The cake was done. I let it cool for about 15 minutes before I popped the sides off the pan.
Flip the cake onto a plate so the pineapples are on top. You could call this a pineapple upside down cake… but the taste isn’t the same. So I just let it be what it is: Sour Cream Cake with Pineapple.
Sour Cream Cake with Pineapple
2 tablespoons butter
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
1 can pineapple rings in juice (NOT syrup)- 7 to line the pan, and crush the remaining 3 or 4 rings. Reserve 1 tablespoon of the liquid
1 stick butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Preheat the oven to 350. Line a 9″ springform pan with foil and then butter the bottom and sides well. Line the bottom of the pan with 7 slices of pineapple. In a small saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the 2 tablespoons of brown sugar and the 1/4 teaspoon cinnamon, and continue stirring until dissolved. Pour over the pineapple that’s lining the pan. In a large bowl, beat together the softened butter and granulated sugar. Add the eggs and vanilla. In a seperate bowl whisk the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter, sugar, eggs, and vanilla and blend well. Then beat in the sour cream. Mix in the other half of the flour mixture until smooth. Fold in the remaining pineapple and 1 tablespoon of the juice. Pour the batter over the pineapples in the prepared pan and bake for 45 minutes (if you stab it with a fork, or a toothpick :), the fork will come out clean). Let the cake cool for about 10-15 minutes before removing the sides of the pan and inverting onto a plate to serve.
Modified from Best Recipes Ever