HOLIDAYS
HOLIDAYS
You'll score a knockout blow with this classic dessert! Pineapple Upside Down Cake is both festive and a snap to make. Serve with a dollop of fresh whipped cream to really get the crowd cheering.
Ingredients
- 1 Cup of firmly packed dark brown sugar
- 1/2 Cup unsalted butter
- 1 can (20 oz.) of pineapple slices
- 1 1/2 Cup(s) all purpose flour
- 6 Tbsp cake flour
- 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
- 3/4 Tsp baking powder
- 1/2 Tsp salt
- 1 3/4 Cup(s) sugar
- 1 Cup (2 sticks) unsalted butter at room temperature
- 4 large eggs
- 3/4 Tsp vanilla extract
- 3/4 Cup sour cream
Steps
- Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
- Preheat oven to 325 degrees F. Whisk the flours, 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.
- Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
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