Monday, February 4, 2013

Pineapple Upside Down Cake

A lady that Randal works with loves pineapple desserts. I made her a pineapple cream cake a few months ago, and this time she asked for a pineapple upside down cake. I tested a few recipes but this one was the best of them.

1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) pineapple slices

1 1/2 cups all purpose flour
6 tbsp cake flour
6 tbsp of ground almonds
3/4 tsp baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup  unsalted butter at room temperature
4 large eggs
3/4 tsp vanilla extract
3/4 cup sour cream
Maraschino cherries
Preheat oven to 325.
To make the topping, add the butter and brown sugar to a medium pan, heat until the sugar dissolves. Pour mixture into a 10 inch cake pan. Arrange pineapple slices in a single layer over the caramel mixture, add a cherry to each pineapple ring. 
To make the cake, 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 for 1 hour and 15 minutes. Cool in pan for 10 minutes, before turning out onto a cake plate. 
Pin It

No comments: