Pineapple Upside-Down Cake

By charlotteh371

Ingredients

• 2 cups all purpose flour
• 1/2 cup cake flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 sticks butter
• 2 1/3 cups sugar plus 2 cups
• 5 eggs
• 1 tsp vanilla
• 1 cup sour cream
• 1 pineapple, peeled and cored, and cut into 1/4 inch thick slices
• 1 cup water

Preparation

Step 1

preheat oven to 325.

to make the batter, sift together flours, baking powder, and salt. in a separate bowl, cream butter and 2 1/3 cups sugar until light and fluffy. slowly add egg and vanilla, taking care not to let the mixture separate, then add the dry ingredients and mix on low speed. add sour cream and blend together.

to make the caramel, stir together remaining sugar and 1/2 cup water in a small saucepan. heat over high heat until sugar begins to brown, then begin stirring continuously until sugar turns golden brown. slowly add 1/2 cup remaining water; taking care not to splatter any of the liquid. (note be very careful as caramel is extremely hot and will burn).

coat a 10 inch cake pan with nonstick spray and pour caramel into bottom. layer pineapple slices, then pour batter into pan.

bake until cake is golden brown and springs back to the touch, approx. 1 1/2 to 1 3/4 hours. allow to cool slightly before cooling on a rack. invert onto a cake platter and serve with coconut or vanilla ice cream