Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream
it’s officially Cake For No Reason Season. We did the thing a few months ago where we gave up things in January (after we ate all the things during the holidays) then we worked out a little so we feel better, and now we don’t have anything to celebrate so we make Cake for No Reason Season, which would be a reason and the paradox may implode the universe.
But I’ll have cake and beer, so I don’t think I’ll notice. And if the world ends because of cake and beer, then the world had it coming and I can live with that. I didn’t make this cake with a hazy IPA, but I did eat it with a hazy IPA, (Mother Earth’s Flawless Imperfection) because the pairing of an IPA and pineapple is fantastic and worth a celebration all on its own.

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream
Ingredients
For the pineapple
- ½ cup (120g) pale ale beer
- ½ cup (100g) brown sugar
- 2 cups (300g) fresh pineapple, cut into 1-inch pieces
For the cake
- 1 ⅔ cups (200g) all-purpose flour
- ¾ cup (90g) almond flour (not almond meal)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups (300g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoons vanilla extract
- ¾ cup (180g) full-fat sour cream
- 3 large eggs
- ½ cup (120g) good quality olive oil
- ½ cup (120g) pale ale beer
- 1 cup (90g) sliced almonds
For the whipped cream:
- 2 hibiscus tea bags
- ¼ cup (60g) boiling water
- 1 cup (140g) Heavy cream
- ½ cup (60g) Powdered sugar
Instructions
- Add the brown sugar and beer to a saucepan, stir to combine. Add the pineapple, simmer over medium-high heat until pineapple is soft and the sauce has thickened about 10 minutes. Remove from heat, set aside.
- Preheat the oven to 350°F.
- Spray a 9-inch springform pan with cooking spray, line the bottom with a round of parchment paper, set aside.
- Add the flour, almond flour, baking soda, baking powder, sugar, and salt to a large bowl, stir to combine.
- Add the almond extract, vanilla extract, sour cream, eggs, olive oil, and beer, stir with a fork or whisk until just combined.
- Add to the prepared pan.
- Place the pineapple on top in an even layer (it will sink, that’s OK).
- Drizzle with the caramel sauce left in the pan.
- Top with an even layer of almonds.
- Bake until the top has turned golden brown and the center springs back when lightly touched, 32-38 minutes.
- While the cake cooks, start the whipped cream. Place the hibiscus tea bags in a small bowl or mug, pour over the boiling water. Set aside to steep for 15-20 minutes. Allow to cool to room temperature.
- Stir the hibiscus-infused water into the heavy cream, chill until cold.
- Once cold, add to the bowl of a stand mixer along with the powdered sugar, beat on high until stiff peaks form.
- Once the cake has cooled, remove from pan, add to a serving plate, top with whipped cream just before serving.