latte with one sugar: Pineapple upside down cake

I needed to bake a cake for Jin Xiu's birthday and I found a recipe for a cheesecake which would take 2 days to make.

I had to find another recipe which was quick and something less sweet and chocoloately that he might like.

He LOVES butter.

He LOVES pineapple.

Perfect.

An easy peasey quick upside down pineapple cake.

It is rich and dense rather then a spongy texture. I think the buttery flavor is a winner for this one.

I was using a spring form pan so just be aware that if you do, make sure you wrap the inside bottom with layers or baking paper, and have the cake pan on a tray just in case the caramel will start oozing out. Which it did.

Pineapple Upside Down Cake

1 cup of dark brown sugar

1/2 cup of unsalted butter

1 can of pineapple slices

1 1/2 cups all purpose flour

6 tbs cake flour

6tbs ground almonds

3/4 tsp baking powder

1 3/4 sugar

240g butter

4 eggs

1tsp vanilla extract

3/4 sour cream

salt

1) To make caramel topping. Melt brown sugar and butter in saucepan on medium heat until mixture is bubbly. (Stop stirring when sugar starts to melt). Pour mixture into a pan (with high sides). Arrange pineapple slices in a single layer on top of the caramel mixture. Leave aside.

2) Preheat over to 160C.

3) Whisk flours, almonds, baking powder and salt.

4) In a separate bowl, beat sugar and butter until light. Add eggs one at a time, beating after each addition. Beat in vanilla and add dry ingredients alternately with sour cream in 2 additions. Beat well after each addition. Pour cake batter gently over caramel and pineapple in pan.

5) Bake cake for 1 hour to 1 hour 15 minutes, or till skewer comes out clean.

6) Cool pan for 10 minutes. Turn cake onto a platter. Serve warm.