Pineapple Upside Down Cake

From Simply Recipes - This is one of my favorite cakes.  It's much fancier than it sounds. 

Topping:

• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 can (20 oz) of pineapple slices

Cake:

• 1 1/2 cups all purpose flour
• 6 Tbsp cake flour
• 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

 

Method

1 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 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

2 Preheat oven to 325° F. Whisk the flours, ground 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.

3 Bake cake about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter.


Read more: http://www.simplyrecipes.com/recipes/pineapple_upside_down_cake/#ixzz3uqivhRvO