Yield: 1 Servings
|1 can||(20 oz) crushed pineapple|
|1 tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|1¼ cup||Sour cream|
|1 can||(4oz) walnuts, coarsely|
|Sugar for topping|
Heat oven to 350. Butter two 8" round cake pans & line bottoms with waxed paper. Drain pineapple well, reserving ¼ cup juice. Stir together flour, baking powder, cinnamon, salt & soda in medium bowl.
In large bowl, beat butter & sugar on high until pale & creamy. Add eggs one at a time, beating after each. Stir in flour mixture with spoon just until incorporated. Mix in sour cream & pineapple syrup.
Fold in pineapple. Spoon into pans; top with nuts. Bake 20-25 minutes. Sprinkle sugar on hot cake. Cool 5 minutes on rack.