NICHOLE'S PINEAPPLE UPSIDE-DOWN CAKE

Nichole's Pineapple Upside-Down Cake image

Rows of halved pineapple rings create an unexpected geometric pattern on this upside-down cake by Allrecipes Editor in Chief Nichole Aksamit. Her secret to a toothsome crumb and a not-too-sweet cake? Almond flour and sour cream in the batter. Serve with unsweetened whipped cream, if desired.

Provided by Nicholio

Time 1h40m

Yield 9

Number Of Ingredients 15

Ingredients

cooking spray
½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons packed brown sugar
7 (1/4 inch thick) rings fresh pineapple
1 ¾ cups all-purpose flour
⅓ cup almond flour
¾ teaspoon baking powder
½ teaspoon cornstarch
½ teaspoon salt
1 ¾ cups white sugar
1 cup unsalted butter, at room temperature
4 large eggs
¾ teaspoon vanilla extract
¾ cup sour cream

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
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.
Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
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.
Spread batter over pineapple in the pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 89.5 g, Cholesterol 172.4 mg, Fat 39.5 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 22.8 g, Sodium 202.6 mg