Saturday, November 21, 2009

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

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

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!)

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