UPside Down Pineapple Cake

Salam semua .Lega dapat bersiaran setelah beberapa hari tak ada resepi untuk diuploadkan.Suasana sibuk membuatkan tak ada masa nak masak resepi istimewa untuk tukang-tukang makan kat dalam rumah ni.
Tapi petang semalam my laling suddenly asked,ada resepi kek nenas tak? I wonder is it nice or not,kata dia.Kebetulan la hari ni gi mydin so beli la 1 tin nanas dlm tin dan balik umah search lah pulak resepi kat internet dan jumpa ni kat Simply Recipes so copy and paste kat sini

Ingredients

Topping:*

• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 can (20 oz) of pineapple slices 
• 
  

Cake:

• 1 1/2 cups all purpose flour
• 6 Tbsp cake flour
• 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

Method

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. (After sugar melts, don't stir.) 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.

Makes 12 to 14 servings.

* Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to medium high and bring to a boil. Boil until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Remove from heat and pour out into cake pan. Continue with recipe as noted.