Maria and Pascal made this delicious looking Pineapple Upside Down Cake.
Friday, 8 March 2013
Pineapple Upside Down Cake
They found the recipe online at http://www.simplyrecipes.com/recipes/pineapple_upside_down_cake/
1 cup of firmly packed dark brown sugar, 1/2 cup unsalted butter, 1 can (440g) of pineapple slices
1 1/2 cups plain 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 unsalted butter at room temperature, 4 large eggs, 3/4 teaspoon vanilla extract, 3/4 cup sour cream
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flours, 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. Pour cake batter over caramel and pineapple in pan.
Bake cake until tester inserted into the centre comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.