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.

Topping:
1 cup of firmly packed dark brown sugar

1/2 cup unsalted butter

1 can (20 oz) pineapple slices

Cake:
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.