Now you may or may not know I’m not one for cake, nor am I one for fruit.
If it contains almond meal, I become quite the connoisseur, and I am really looking for ways to add more fruit to my diet, given my severe aversion.
This cake is the answer to all my prayers. If I were the praying type.
The Pioneer Woman strikes again! I knew she’d made it so I went straight to Tasty Kitchen, where I found this recipe. And I made it. And I was in love.
Pineapple Upside Down Cake
- 1/2 cup butter
- 2/4 cups brown sugar, firmly packed
- 1 can sliced pineapple, drained
- 10 glace cherries
- 1 3/4 cup plain flour
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup sugar
- 1 cup butter at room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream or yogurt. The recipe said yogurt, I didn’t have any. Sour cream was great!
1. Preheat oven to 180C/325F.
2. Line a 10-inch cake tin with baking paper, making sure it comes a fair way up the sides… or you’ll have a sticky, toffee-y mess.
3. In a microwave melt 1/2 cup butter. Add brown sugar and stir constantly until sugar is dissolved and butter is well incorporated. It should be smooth and thick.
4. Pour into the cake pan and place the pineapple rings on top. Pop your cherries into the holes and in any bare spots.
5. Cream the 1 cup butter with the sugar. Beat in eggs one at a time, then add vanilla and yogurt.
6. To the butter, add combined flour, almond meal, baking powder and salt in three batches. Don’t overmix.
7. Spoon the cake batter on top of the pineapple, trying to space it out evenly.
8. Bake for one hour to 1 hour and 15 minutes.
9. Let cake rest for 10 minutes, then place a plate over the top. Invert the two, and take off the cake tin and the baking paper.
10. Serve…. and again, and again.