Tosca Cake

I wanted to bring a dessert to my godmother as we visited her and other relatives this weekend. 
I haven't made many tosca cakes before because they sometimes seem a bit dry. 
In this recipe the base remains nicely moist and tasty thanks to crushed pineapple and brown sugar. For the topping I suggest to use real butter, lots of almond flakes and oh so sweet syrup..

TOSCA CAKE 

Base:

150 g brown sugar

2 eggs
150 g butter (melted)

100 ml milk

300 ml flour

1 teaspoon baking soda

1 teaspoon baking powder
1 teaspoon vanilla sugar

200 g crushed pineapple

Topping:

100 g butter

100 ml cream

150 g maple or brown syrup 

200 g almond flakes

Preheat the oven to 175 C. Grease a round cake pan (about 27cm) with butter.

Beat the eggs and sugar in a bowl until the mixture turns thick and white-brown. Mix together flour, baking soda, baking powder and vanilla sugar. Add melted butter, milk, flour mix and crushed pineapple in the mixture. Pour into the cake pan and bake in the centre of the oven for 15-20 minutes.

Meanwhile prepare the topping. Put all the ingredients in a pan and cook for 10 minutes in a medium heat stirring often. Pour the sticky mixture onto the cooked base.

 Serve the cake room temperature or cooled from the fridge. Delicious both ways :)