Pineapple Upside Down Cake
The single most requested cake at our family and friend gatherings is my father’s pineapple upside down cake. He’ll look for almost any excuse to make it, and we never get tired of it.
The cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you’ll want to pick every crumb.
There are a couple of ways to do the topping. The easiest way is by melting brown sugar and butter. My father will also often make a caramel base from caramelizing white sugar (instructions at the end of the recipe for this alternative).
If you don't have a high-sided 10-inch cake pan, you might try making this in a springform pan. Line the inside with foil so the caramel doesn't leak, and bake on a rimmed baking sheet just in case it does.
- 1 cup of firmly packed dark brown sugar
- 1/2 cup unsalted butter
- 1 can (20 oz) of pineapple slices
- 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
1 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.)
2 Pour into pan, top with pineapple slices: Generously grease (with butter or cooking spray) a 10-inch diameter stick-free cake pan with 2-inch high sides.
Pour the mixture into the pan.
Arrange pineapple slices in a single layer on top of the caramel mixture.
3 Preheat oven to 325° F.
4 Make cake batter: 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.
5 Pour cake batter over caramel and pineapple in pan.
6 Bake the cake at 325°F until a tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes.
7 Turn out cake: Cool cake in pan on a rack for 5 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
* Note an alternative topping: 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to medium high and bring to a boil. Boil until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Remove from heat and pour out into cake pan. Continue with recipe as noted.