Pineapple Upside Down Cake
- 1/2 cups Butter, Unsalted
- 3/4 cups Brown Sugar, Firmly Packed
- 1 can (15 Oz. Size) Sliced Pineapple, Drained
- 10 whole Maraschino Cherries
- 1-3/4 cup Flour
- 1/2 cups Almond Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1-1/4 cup Sugar
- 1 cup Butter, Room Temperature
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- 3/4 cups Yoghurt, Plain
- Preheat your oven to 325 degrees F.
- Take a 10" cake pan (or a Springform pan, as they're easier to find in a 10" size - but if you use a Springform pan, wrap it in aluminum foil).
- Over medium low heat, melt 1/2 cup of butter and add the brown sugar, stirring constantly until sugar is dissolved and butter is well incorporated. This may take a few minutes. Pour into your 10" cake pan, and immediately place your whole pineapple slices in one layer over top of the caramel sauce. Place maraschino cherries in the centres of the pineapple slices, and anywhere you think it would look pretty.
- In a large bowl, combine flour, almond flour (if you can't find almond flour, just make your own by pulsing approximately 3/4 cup of plain almonds in the food processor until it's fine and grainy), baking powder, and salt together.
- In another bowl, cream the remaining 1 cup butter with the sugar. Once it's light and fluffy, beat the eggs in one at a time until well incorporated. Add the vanilla and yoghurt. Mix well.
- In 3 batches, add the flour mixture to the creamy mixture. It will be thick. Don't overmix it. Using a large spoon/spatula/spoonula carefully place the cake mix over the caramel sauce/pineapple/cherry mix that's already in the cake pan. Take care to not move the pineapples and cherries around. Smooth out the surface.
- Bake the cake for 1 hour to 75 minutes at 325 degrees. Check at the 1 hour mark; a toothpick insterted into the centre should come out clean.
- Wait 10 minutes, run a knife along the edges, then invert onto your cake serving plate/tray. Serve warm or at room temperature.
- Serve with vanilla ice cream, if you dare!
butter, brown sugar, pineapple, maraschino cherries, flour, almond flour, baking powder, salt, sugar, butter, eggs, vanilla, yoghurt
Taken from tastykitchen.com/recipes/desserts/pineapple-upside-down-cake/ (may not work)