how it all started

The baking craze started in summer 2010 with this pineapple upside down cake. My dad was never a big baker, but when he did bake, he made pineapple upside down cake and I was craving it like crazy. So, i found this recipe and it's been a good staple for me. Even made it for my big sister's 24th birthday. And like the fatty she is, she ate it all. By herself. In one day. Shameful, if you ask me. But i can't blame her. The cake is good.

This was my first time making the cake and there was far too much caramel sauce for the size of the cake. Now I scale it down quite a bit. And it turns out great as cupcakes too!

Also, I apologize for the quality of most of the pics you'll see lol. Most of them are quick shots from my phone, but you get the point.

Pineapple Upside Down Cake
Topping:
1 cup firmly packed brown sugar
1/2 cup unsalted butter
1 can (20 oz) pineapple slices

Cake:
1 1/2 cups AP flour
6 tbsp cake flour
6 tbsp ground almonds
3/4 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 cup butter
4 large eggs
3/4 tsp vanilla
3/4 cup sour cream

Preheat oven to 325° F

1. Combine brown sugar and butter and melt over medium heat until sugar dissolves and mixture is bubbly (about 10 mins). Don't stir after sugar melts. Pour into cake pan and arrange pineapple slices on top.
2. Combine flours, almonds, baking powder and salt in a bowl. Set aside.
3. Beat butter and sugar until light and fluffy. Add eggs 1 at a time. Add vanilla.
4. Alternate adding dry ingredients and sour cream to the butter/sugar mixture until thoroughly incorporated.
5. Pour batter on top of caramel and pineapples. Bake at 325° F for 1 hour or until toothpick inserted in the middle of the cake comes out clean.

 Note: if you're going to make them as cupcakes, bake for 20 minutes and then check for doneness.