Pineapple Upside Down Cake Doesn't Get Any Better Than This!

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 (20 ounce) can pineapple slices
• 1 1/2 cups all-purpose flour
• 6 tablespoons cake flour
• 6 tablespoons ground almonds (from ~2 oz. of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

Recipe

• 1 start by making the caramel topping. take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves and the mixture is bubbly. this should take several minutes. (after sugar melts, don't stir.) 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. you should be able to fit about 7 slices.
• 2 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 and fluffy. 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.
• 3 bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes (mine was actually done in one hour, so check after one hour). turn cake out onto platter. serve warm or at room temperature.
• 4 beware: some caramel might drip on the bottom of your oven while baking; i cleaned it up immediately after taking the cake out, scraping it off with a spatual--be careful! you know how hard it is to get that caramel off when it hardens:).