Rows of halved pineapple rings create an unexpected geometric pattern on this upside-down cake by Allrecipes Editor in Chief Nichole Aksamit. Her secret to a toothsome crumb and a not-too-sweet cake? Almond flour and sour cream in the batter. Serve with unsweetened whipped cream, if desired.
Ingredients
- cooking spray:
- unsalted butter: 0.5 cup
- packed brown sugar: 1 cup
- packed brown sugar: 2 Tbsp
- (1/4 inch thick) rings fresh pineapple: 7 piece
- ¾ cups all-purpose flour: 1 piece
- almond flour: 0.33333 cup
- baking powder: 0.75 tsp
- cornstarch: 0.5 tsp
- salt: 0.5 tsp
- ¾ cups white sugar: 1 piece
- unsalted butter, at room temperature: 1 cup
- eggs: 4 piece
- vanilla extract: 0.75 tsp
- sour cream: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
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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.
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Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
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Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
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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.
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Spread batter over pineapple in the pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
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Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.
