Pineapple Upside Down Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can
1 1/2 cups all-purpose flour
6 tablespoons cake flour
6 tablespoons ground almonds
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
8 candied or maraschino cherries
Directions
Generously grease a 10-inch diameter non-stick cake pan with at least 2-inch high sides.
Heat brown sugar and butter in a medium sized saucepan on medium heat until sugar dissolves and the mixture is bubbly, several minutes. (After sugar melts, don't stir.
Pour the caramel mixture into the pan. Arrange pineapple slices in a single layer on top of the caramel mixture. Preheat oven to 325 degrees F.
Whisk the flours, ground almonds, baking powder, and salt in a large mixing bowl.
In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla.
Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan. Spread the cake batter over the pineapple and caramel so that it is smooth on top.
Bake the cake at 325 degrees F until a tester inserted into the center comes out mostly clean , about 1 hour.
Cool cake in pan on a rack for 5 minutes. Turn the cake out onto a platter, after the cake has cooled for 5 minutes, and while the cake is still warm.
If some of the topping sticks to the cake pan , just scoop it out with a butter knife and patch the cake.
If you want to add candied or maraschino cherries for decoration, just put one in the center of each pineapple round.
Serve warm or at room temperature.
