Nichole's Pineapple Upside-Down Cake
Description
This upside-down pineapple cake is topped with rows of halved pineapple rings which create an unexpected geometric pattern.
Ingredients
•
cooking spray
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1/2 cup unsalted butter
•
1 cup packed brown sugar
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2 tablespoons packed brown sugar
•
7 (1/4 inch thick) rings fresh pineapple
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1 3/4 cups all-purpose flour
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1/3 cup almond flour
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3/4 teaspoon baking powder
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1/2 teaspoon cornstarch
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1/2 teaspoon salt
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1 3/4 cups white sugar
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1 cup unsalted butter, at room temperature
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4 large eggs
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3/4 teaspoon vanilla extract
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3/4 cup sour cream
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
2
Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
3
Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
4
Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
5
Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
6
Spread batter over pineapple in the pan.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
8
Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.