Pineapple Upside Down Cake
Yields: 9-inch/23cm cake
 
Moist cake topped with pineapples and a thick caramel sauce. It’s made upside-down, then flipped over after baking.
Ingredients
Pineapple Topping:
  • 5 tablespoons (70g/2.5 oz.) unsalted butter
  • ¾ cup (150 g/5.3 oz.) light or dark brown sugar
  • 6-8 pineapple slices, canned and well-drained, or fresh
Cake:
  • 1½ cups (200g/7 oz.) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick/115g) butter, softened
  • 1 cup (200g/7 oz.) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup plus 2 tablespoons (145g/5 oz.) sour cream
Instructions
  1. Preheat oven to 350F/180C and butter a 9-inch cake pan. For an easy release of the cake later on, line the bottom of the pan with parchment paper.
  2. Make the pineapple topping: In a small, deep, heavy saucepan place butter and sugar. Cook over medium heat until butter is melted, sugar is dissolved, and mixture is bubbling. Pour into prepared pan and swirl pan until bottom is completely covered in caramel.
  3. Make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
  5. Place pineapple slices in the pan in one even layer, pressing them into the caramel. Pour batter carefully over pineapples and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
  6. Let cool for exactly 10 minutes on a wire rack, then run a knife along the edges of the pan and invert onto a plate. Let the cake cool completely.
  7. Serve warm or at room temperature.
  8. While the cake can be kept in the refrigerator for up to 3 days, it will look appealing only on the first day it’s made. By the following day, the pineapples won’t look as attractive.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/pineapple-upside-down-cake/