Pineapple Upside-Down Cake

Brian has been begging me to make a pineapple upside-down cake for months and months now, but I never get around to it. Finally, I had some time to bake and asked him if he had a preference. When he requested this again I thought perhaps I should come through on my promise to make it.

We really enjoyed this, however we both thought that it was a bit more cake and less caramel sauce than we’d prefer otherwise. Next time I might just leave out a bit of the cake batter when I make it to make the ratio a bit more to our liking. Otherwise, it was delish. In fact, it was even better the 2nd day. I love when food does that!

Ingredients:

Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
1 jar maraschino cherries, drained

Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

Directions:

Preheat oven to 325°

In a medium saucepan, melt the butter and brown sugar until sugar is dissolved and the mix is bubbly, then pour into a bunt pan.

Layer the pineapple slices on top of the caramel sauce in the pan. 

To make the cake mix together the flour, almonds, baking powder and salt in a large bowl, then set aside.

In the bowl of an electric mixer, beat the butter and sugar together until fluffy. Beat in eggs, one at a time, then add in the vanilla and mix once more.

Alternate adding the flour mix and the sour cream until all ingredients are well combined. Pour the batter over the caramel mix in the bunt pan.

Bake for 60-75 minutes, or until a knife inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan, then turn upright on a cooling rack and let cool completely.

Source: Joelen’s Culinary Adventures