Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 4 cup flour
- 3 cup / s sugar, (less if you like)
- 2 cup buttermilk
- 3 egg (s)
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 large tin pineapple
- 100 g almond (s), sliced
- Sugar, to taste
- 150 g butter
- 250 ml cream
Print Recipe
Pin Recipe Instructions
- For measuring, I use a cup that holds 175 ml.
- Whip the flour, sugar, buttermilk, eggs, vanilla sugar and baking powder. Drain the pineapple well, cut into pieces and fold into the batter.
- Spread the mixture on a baking sheet. Sprinkle with the almonds and sugar. Bake the cake in the preheated oven for approx. 20 minutes at 200 ° C top and bottom heat.
- In the meantime, heat the butter and cream and pour over the hot cake immediately after baking.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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