Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: American
Ingredients: ½ ripe pineapple, no core, cut into thin slices (it’s chill to use canned pineapple but if you do, use the juice from the can instead of the water for this part); ¼ cup sugar; ½ cup brown sugar; ¼ cup water; 1 T butter; Pinch flakey salt; 1 cup granulated sugar; ½ cup brown sugar; ½ cup oil; ¾ cup buttermilk; 1 stick melted butter; 2 whole eggs; 1 tspn vanilla extract; ½ tspn almond extract; 1 ¾ cups all purpose flour; ¼ cup almond flour; 2 tspn salt; ½ tspn baking soda; ½ tspn baking powder; Tiny pinch cinnamon; Bit of orange or lemon zest

2 steps

Prep:35minCook:1h

A classic with a hit of cinnamon and a touch of almond!

Updated at: Thu, 17 Aug 2023 11:34:28 GMT

Ingredients

8 servings

For the Topping

0.5pineapple

ripe, no core, cut into thin slices, it’s chill to use canned pineapple but if you do, use the juice from the can instead of the water for this part

¼ cupsugar

½ cupbrown sugar

¼ cupwater

1 tbutter

flakey salt

For the Cake

1 cupgranulated sugar

½ cupoil

1 stickbutter

1 tspnvanilla extract

0.5 tspnalmond extract

1 ¾ cupsall purpose flour

¼ cupalmond flour

2 tspnsalt

0.5 tspnbaking soda

0.5 tspnbaking powder

Instructions

For the Topping

Step 1

-Set your oven to 325*F and line a cake pan with parchment then spray well with non-stick spray. -Clean and slice your pineapple and arrange the slices neatly in the pan. Check my TikTok or Insta for my technique. -Mix the sugars, water, salt and butter in a small pot and place on medium heat. Allow the mixture to boil for 3-5 minutes until the bubbles are large and a nice caramel has formed, then immediately pour over prepared pineapple. Move aside while we make the cake.

Parchment paper

Knife

Pot

For the cake batter

Step 2

-Whisk together all dry ingredients in a small bowl and set aside. (FYI sugar is not a dry ingredient in baking unless otherwise noted) -Combine both sugars and eggs in a large bowl and whisk vigorously for about 1 minute then add the zest, extracts, oil and buttermilk and whisk to combine. -Drizzle the melted butter into sugar mixture while whisking, then gently add the dry ingredients and whisk just to combine. Careful not to over mix the batter at this point. -Pour the batter directly on top of prepared pineapple and bake at 325* for roughly 45 minutes to 1 hour, or until a toothpick inserted directly into middle of cake comes out clean. -Allow the cake to rest for 15 minutes then place a large plate on top of the cake pan and swiftly invert it. Gently remove cake pan and serve warm!