This one is the mother of all pineapple upside down cakes. I was thinking back to the days of childhood and somehow remembered a great upside down pineapple cake that I had only once when visiting my gorgeous aunt who spoilt us silly with her fantastic cooking when me and my brother came to visit her in San Francisco. Somehow I never had another upside down pineapple cake again, it was just not on my moms repertoire of cakes, so she never got around to making it no matter how much I badgered her as a kid! Anyway, after randomly thinking of my aunts cake the other day, I embarked on a mission to go make my own upside down pineapple cake, and it was gonna have to be the very best pineapple upside down cake ever…
I came across this recipe on Simply Recipes and had to try it out, and so glad I did…it was like striking oil on the first try. The recipe is such a winner that we can’t stop eating it! Â The sponge is super moist and springy, with nice caramel pineapples on top which look glazed to perfection. Just be sure to leave everything out a few hours before so everything is at room temprature when you want to get baking. This cake is perfect for tea time if you have a ton of family around or dessert after dinner. If it is on your counter, trust me no one can resist walking past without helping themselves to a slice. It taste really great warmed up as well as cold…seriously just make this cake, it is so awesome!
Makes 12 to 14 servings.
- 1 cup of firmly packed dark brown sugar
- 1/2 cup unsalted butter
- 1 can (20 oz) of pineapple slices
- 1 1/2 cups all purpose flour
- 6 Tbsp cake flour
- 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups of sugar
- 1 cup (2 sticks) unsalted butter at room temperature
- 4 large eggs
- 3/4 teaspoon vanilla extract
- 3/4 cup sour cream
1Â 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.) Pour mixture into a greased 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
2Â 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.
3Â 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.