Pineapple Cake

This is a recipe I have from my mother. She has been making this for years, and I have made it quite a few times (since it is well liked in my home). A thick cake like this is called a "pirog" in Russian, not a "tort-or cake". The difference is that this kind of cake is not frosted. It is usually served with hot tea or coffee for breakfast or after dinner.

Like all traditional russian cakes, this one calls for a lot of sour cream, butter, and eggs. Unlike the american Pineapple Upside-down Cake (which I've never had the opportunity to taste), this cake is not upside down.

Russian Pineapple Pirog
(This is a large recipe, feel free to make only half)
1/4 cup Butter
1 cup Sour Cream
1/2 tsp Soda
1 tsp Vinegar
1 tsp vanilla
5 eggs
1 1/2 cup Sugar
2 cups Flour
1 can Pineapple Rings
1 can Peaches (optional)
Raisins (optional)
Pecans (Optional)

1) Melt the butter and let it cool off completely.
2) Pour out the liquid from the canned fruit, and set the fruit aside to drip dry.
3) With a mixer, cream together sour cream, eggs, and vanilla.
4) Dissolve the baking soda in the baking powder and add to the mixture.
5) Add in sugar and beat well.
6) Add in the flour and beat.
7) Preheat oven to 375F. Grease a pan.
8) Stir the raisins and nuts into the batter with a spoon.
9) Pour the batter into the baking pan, and top with peaches and pineapple rings.
10) Bake for 30 minutes or until insterted toothpick comes out clean.