The pineapple upside-down cake, which was very popular in the ’50s and ’60s, is again gaining some popularity. This cake is fabulous! It’s been years since I had a pineapple upside down cake. Just recently, I came across its recipe and I thought it a good idea to give a trial, which I did.  It was fantastic . . . really delicious in every way. I know you would like to ask how it tastes, but I tell you, the taste is better experienced than explained. To give this cake a trial, here is the recipe and preparation procedure you may need. (This does not mean that this recipe and procedure is absolute, you may vary it to your taste.)
Topping:
   • 1 cup of firmly packed brown sugar
   • 1/2 cup of unsalted butter
   • 1 can (20 oz) of pineapple slices
Cake:
   • 1 1/2 cups of all purpose flour
   • 6 Tbsp of cake flour
   • 6 Tbsp of ground almonds
   • 3/4 teaspoon of baking powder
   • 1/2 teaspoon of salt
   • 1 3/4 cups of sugar
   • 1 cup (2 sticks) of unsalted butter at room temperature
   • 4 large eggs
   • 3/4 teaspoon of vanilla extract
   • 3/4 cup of sour cream
To prepare this cake, you should start by making the caramel topping. Combine and melt brown sugar and butter in a saucepan, on medium heat until the sugar dissolves and the mixture is bubbly (this would take several minutes). Pour the mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides and arrange your pineapple slices in a single layer on top of the caramel mixture. Preheat your oven to 325 degrees F. Whisk the flours, almonds, baking powder and salt in a large mixing bowl. In another bowl, use an electric mixer to beat the sugar and butter together until it becomes light. Add your eggs (one at a time) to the mixture, beating the mixture after each addition. Beat-in the vanilla and add your dry ingredients with sour cream (2 additions each), beating well after each addition. Pour the cake batter over caramel and pineapple in pan. Bake cake until the cake rises and the tester inserted into the center comes out clean, (this takes about 50 to 55 minutes minutes). Allow the cake to cool in a pan on a rack for 10 minutes. Turn the cake out onto a platter and serve warm or at room temperature.
I encourage you to give this cake a trial and you will find out you will always want more.
Tags: Pineapple upside-down cake, Food recipe, Cake, Desert recipe

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