Guest Post: Pineapple Upside Down Cake

This retro-classic cake was made by my auntie last weekend. Doesn't it look gorgeous? She dressed up a recipe by the same name at Simplyrecipes.com.

Topping

1 c dark brown sugar, firmly packed

1/2 c unsalted butter

7 pineapple rings (it looks like they're about 1/2 an inch thick) - a 20 oz can of slices will do

7 maraschino cherries

Cake

1.5 c all purpose flour

6 T cake flour

6 T ground almonds

3/4 tsp baking powder

1/2 tsp salt

1.75 c sugar

1 c unsalted butter, softened

4 large eggs

3/4 tsp vanilla

3/4 c sour cream

1. In a saucepan over medium heat, combine 1/2 c butter and brown sugar and melt until sugar dissolves and mixture is bubbly. Pour into a 10 inch cake pan (at least 2 inches deep). Arrange pineapple slices on top of the caramel and place a cherry in each ring.

2. Preheat oven to 325 degrees. Whisk dry ingredients (except for sugar) in a bowl, set aside. In a large mixing bowl, using electric mixer beat sugar and butter together until light. Add eggs one at a time. Add in vanilla. Add dry ingredients, alternating with sour cream, beating well after each addition. Pour cake batter over pineapples in pan.

3. Bake about 1 hour to 1 hour and 15 minutes or until cake tester comes out clean. Cook cake in pan on a rack for 10 minutes. Turn cake out onto platter. Serve warm or at room temperature.

Makes 12-14 servings. (Sounds rich and nummy!)