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Almond Cake with Roasted Pineapples and Vanilla Cream
- 1/4 cup blanched slivered almonds
- 3/4 cup plus 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 2 large eggs
- 6 tablespoons sour cream
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1 8-ounce contained crème fraîche or sour cream
- 2 tablespoons powdered sugar
- 1 1/4 teaspoons vanilla extract
- 1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored
- 1/3 cup (packed) dark brown sugar
- 1/3 cup (or more) pineapple juice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
Directions:View on Bon Appetit
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