Nichole's Pineapple Upside-Down Cake

This upside-down pineapple cake is topped with rows of halved pineapple rings which create an unexpected geometric pattern.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 727 Calories

Ingredients

• 1 cup packed brown sugar
• 4 large eggs
• 2 tablespoons packed brown sugar
• cooking spray
• 1 cup unsalted butter, at room temperature
• 0.5 teaspoon salt
• 0.75 teaspoon vanilla extract
• 1.75 cups all-purpose flour
• 0.5 cup unsalted butter
• 1.75 cups white sugar
• 0.75 cup sour cream
• 0.75 teaspoon baking powder
• 0.5 teaspoon cornstarch
• 7 (1/4 inch thick) rings fresh pineapple
• 0.333 cup almond flour

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.

Step 2

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.

Step 3

Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.

Step 4

Whisk together both flours, baking powder, cornstarch, and salt in a bowl.

Step 5

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.

Step 6

Spread batter over pineapple in the pan.

Step 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.

Step 8

Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.