Pineapple upside down cake

Authorazu

DifficultyBeginnerYields1 Serving
Total Time1 hr 40 minsPrep Time10 minsCook Time1 hr 30 mins

Ingredients

Topping
 1 cup of firmly packed dark brown sugar
 ½ cup unsalted butter
 1 can (20 oz) of pineapple slices
Cake
 1 ½ cups all purpose flour
 6 tbsp cake flour
 6 tbsp of ground almonds (about 2 oz of whole almonds)
 ¾ teaspoon baking powder
 ½ teaspoon salt
 1 ¾ cups of sugar
 1 cup unsalted butter at room temperature
 4 large eggs
 ¾ teaspoon vanilla extract
 ¾ cup sour cream

Directions

1

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. (After sugar melts, don’t stir.)

2

Pour mixture into a 10 inch diameter non-stick cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

3

Preheat oven to 170 ˚C (325 ˚F / gas mark 3).

4

Whisk the flours, almonds, baking powder, and salt in a large mixing bowl (dry ingredients)

5

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.

6

Pour cake batter over caramel and pineapple in pan. Bake cake for about 1 hour – 1 hour 15 minutes or until tester inserted into the center comes out clean.

7

Cool cake in pan on a rack for 10 minutes.

8

Turn the cake upside down onto a platter.

Category

Ingredients

Topping
 1 cup of firmly packed dark brown sugar
 ½ cup unsalted butter
 1 can (20 oz) of pineapple slices
Cake
 1 ½ cups all purpose flour
 6 tbsp cake flour
 6 tbsp of ground almonds (about 2 oz of whole almonds)
 ¾ teaspoon baking powder
 ½ teaspoon salt
 1 ¾ cups of sugar
 1 cup unsalted butter at room temperature
 4 large eggs
 ¾ teaspoon vanilla extract
 ¾ cup sour cream

Directions

1

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. (After sugar melts, don’t stir.)

2

Pour mixture into a 10 inch diameter non-stick cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

3

Preheat oven to 170 ˚C (325 ˚F / gas mark 3).

4

Whisk the flours, almonds, baking powder, and salt in a large mixing bowl (dry ingredients)

5

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.

6

Pour cake batter over caramel and pineapple in pan. Bake cake for about 1 hour – 1 hour 15 minutes or until tester inserted into the center comes out clean.

7

Cool cake in pan on a rack for 10 minutes.

8

Turn the cake upside down onto a platter.

Pineapple upside down cake

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