Pineapple Upside Down Cake

ingredients

I cup packed brown sugar

1/2 cup unsalted butter

1 can pineapple slices

Cake:

1 1/2 cups AP or GF flour

6 Tbsp cake flour or brown rice flour

6 Tbsp finely ground blanched almonds

1 tsp baking powder

1/2 tsp salt

1 3/4 cups sugar

1 cup butter

4 large eggs

1 tsp vanilla

3/4 cup sour cream

instructions

Preheat oven to 325 degrees.

Melt sugar and add butter to make caramel sauce. Spread sauce into a 10″ cake pan and arrange the pineapples on top.

To make the cake cream butter and sugar and then add eggs one at a time. Gently incorporate the dry ingredients until just mix, then add the sour cream. Mix completely but very gently.

Spread the cake batter over the pineapples and bake for 1 hour or until a cake tester comes out clean.

Let sit for 5-10 minutes, run a knife around the edges, then carefully turn out onto a cake board or cake plate. Watch out for the hot goo!

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