Pineapple Almond Cake

 Pineapple is an excellent source of Vitamin C and manganese. It also contains good amounts of vitamin B1, B6, niacin, folates, copper and dietary fiber in the form of pectin. It contains bromelain, the sulphur containing enzyme that digests protein.This cake is likes most in children and they want to eat again and again.This recipe is for8 serving and make in 1 hour.

Ingredients:-

• All-purpose flour 2 cup.
• Baking powder 2 tea spoon.
• Baking soda 1 tea spoon.
• Kosher salt 1 tea spoon.
• Butter milk 1 cup.
• Egg 4.
• Vanilla extract 1 table spoon.
• Unsalted butter 1 pound.
• Granulated sugar 1 cup.

For topping:-

• Fresh pineapple 10 rings.
• Unsalted butter 4 table spoon.
• Dark brown sugar 1 cup.
• Heavy whipping cream 2/4 cup.
• Ground cinnamon.1tea spoon.
• Whole almonds 1/2 cup.

How to make;

1. Prepare the grill for direct and indirect cooking over medium heat on 350 degree.
2. Brush the pineapple rings with the butter.
3. Grill the pineapple over direct medium heat with the lid open for 6-8 minutes,turning once.
4. Remove from the grill and leave for cool.
5. Leave 1 pineapple ring whole and cut the others into halves.
6. Take a skillet over direct heat  and mix the brown sugar,cream,cinnamon and any melted butter which remaining .
7. Cook for 2-3 minutes until it start to bubble around.
8.  Remove the skillet and then arrange the pineapple halves around it,set aside.
9. Take a large bowl mix the flour,baking powder,baking soda and salt.
10. Take another bowl and whisk the buttermilk,eggs,and vanilla.
11. With an electric mixer cream the butter and sugar on medium-high speed in a large bowl for 4 minutes.
12. Add the buttermilk mixture and mix with low mixer and the flour mixture until smooth.
13. Spread the butter evenly over the pineapple slices in the skillet.
14. Top with almonds.
15. Bake the cake over indirect medium heat with the lid closed until the top is golden brown and a skewer inserted into the grill and let cool at room temperature for 10-12 minutes.
16. Remove the cake from the skillet very carefully.
17. Replace any pineapple that has stuch to the bottom of the skillet.
18. Let the cake cool.
19. Briefly before slicing in to wedges and serving.

Serve at room temperature:-