Pineapple Upside Down Cake

• Topping
• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 (20 ounce) can pineapple slices
• Cake
• 1 1/2 cups all-purpose flour
• 6 tablespoons cake flour
• 6 tablespoons ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

1. 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. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
2. 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.
3. Bake cake until tester inserted into the center 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.

topping, brown sugar, unsalted butter, pineapple, cake, flour, cake flour, ground almonds, baking powder, salt, sugar, unsalted butter, eggs, vanilla extract, sour cream

Taken from www.food.com/recipe/pineapple-upside-down-cake-293461 (may not work)