PINEAPPLE UPSIDE DOWN CAKE EASY

PINEAPPLE UPSIDE DOWN CAKE EASY

This turned out really well! The cake was delicious, smooth, tasty, and moist. The toping however was still runny when I turned it over.

This is the best pineapple upside down cake recipe ever ! It has a caramel topping with pineapple rounds over a dense cake with almond flour. Make it for family gatherings and potlucks!

Prep time : 15 minutes
Cook time : 1 hour, 20 minutes
Yield : 12 to 14 servings



INGREDIENTS

For the topping:

• 1 cup (200g) of firmly packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 can (20 oz) of pineapple slices (Dole brand works best)

For the cake:

• 1 1/2 cups (200g) all-purpose flour
• 6 tablespoons (55 g) cake flour
• 6 tablespoons ground almonds (from about 2 oz or 56g of blanched almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups (350g) of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

Optional:

• 8 candied or maraschino cherries

INSTRUCTIONS

1. Grease the pan with butter: Generously grease (with butter) a 10-inch diameter non-stick cake pan with at least 2-inch high sides.
2. Make caramel topping: Heat brown sugar and butter in a medium sized saucepan on medium heat until sugar dissolves and the mixture is bubbly,  several minutes. (After sugar melts, don't stir.)
3. Get full instructions @ simplyrecipes.com

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