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Nichole's Pineapple Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Pineapple rings create a stunning geometric pattern atop this delicious cake.
Ingredients:
  • cooking spray
  • 0.5 cup unsalted butter
  • 2 tablespoons packed brown sugar
  • 7 (1/4 inch thick) rings fresh pineapple
  • 0.333 cup almond flour
  • 0.75 teaspoon baking powder
  • 0.5 teaspoon cornstarch
  • 1.75 cups white sugar
  • 1 cup unsalted butter, at room temperature
  • 4 large eggs
  • 0.75 teaspoon vanilla extract
  • 0.75 cup sour cream
Instructions:
  • Preheat the oven to 325°F (165°C) and generously coat a 9-inch square baking pan with cooking spray.
  • In a saucepan over medium-high heat, melt 1/2 cup of butter until sizzling. Stir in 1 cup plus 2 tablespoons of brown sugar until it just dissolves. Let it bubble for about 2 minutes. Transfer the mixture into the prepared pan.
  • Place the pineapple slices in a single layer in a diagonal pattern on top of the brown sugar mixture.
  • Combine the two types of flour, baking powder, cornstarch, and salt in a bowl, whisking until well mixed.
  • In a large bowl, cream together white sugar and 1 cup of butter with an electric mixer until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, then mix in vanilla. Alternate adding 1/2 of the flour mixture and 1/2 of the sour cream, then repeat the process.
  • Evenly layer the batter over the pineapple in the pan.
  • Bake in the preheated oven for 65-70 minutes or until a toothpick comes out clean when inserted into the center.
  • Let it cool in the pan on a wire rack for 10 minutes before gently flipping it onto a platter.

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