Original article here.
Pineapple Upside-Down Cake
2 1/2 sticks of room temperature unsalted butter 1 can pineapple rings (drained) 1 can crushed pineapple (drained) 1 cup brown sugar 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 cups sugar 4 eggs 2 teaspoons vanilla extract 1/2 cup sour creamPreheat oven to 350 degrees.
Prepare an 8-by-12-inch rectangular pan. (This is what I use, please feel free to use what you have available.) In a separate bowl add flour, salt, baking soda and baking powder. Set aside.
Melt 1/2 stick of butter and pour into the baking pan. Sprinkle 1 cup of brown sugar over butter. Place drained pineapple rings on top of melted sugar, pour drained crushed pineapple over rings, smoothing out over entire pan. Set aside.
In a bowl using an electric mixer, beat 2 sticks of butter and the 2 cups of white sugar until light and fluffy, about 2 minutes. Add eggs one at a time, making sure to incorporate each egg before adding the next. Scrape down the bottom and sides of the bowl to assure that all ingredients are mixed. Add vanilla. With mixer on low add half of the dry ingredients, mix and then add sour cream. Add remaining flour.
Spread batter evenly over the pineapple.
Bake until golden brown and tester comes out clean; should be about 60 minutes-ish, depending on your pan size, oven, etc.
Allow the cake to cool. Taking your knife, clean the edges along the pan, loosing the cake from the sides. Invert cake onto a serving plate. Serve your beautiful creation warm with a scoop of coconut ice cream, a true delight!
