Nichole's Pineapple Upside-Down Cake
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
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Instructions
- 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.
Source
Original recipe: View Original