Pineapple upside-down cake Recipe

Ingredients

• 4 tbs butter, melted
• 1/3 cup brown sugar (Demerara)
• ½ pineapple, fresh, cleaned and chopped finely, or pulsed in a food processor
• 2 tsp lemon juice, freshly squeezed
• 1 1/3 cup all-purpose flour
• 1 2/4 tsp baking powder
• ¼ tsp baking soda
• ½ tsp sea salt
• 110 g butter, at room temperature
• ¾ cup brown sugar (Demerara)
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• Zest of 2 limes
• ¾ cup sour cream
• ½ cup milk

Directions

1.

Pour melted butter into the bottom of a 20x20 cm pan. Sprinkle 1/3 cup brown sugar over the melted butter. Mix pineapple puree with the lemon juice, and carefully spread over the brown sugar and butter. Set aside.

2.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar until light and fluffy.

3.

Add in eggs, one at a time, beating well after each addition. Mix in vanilla and almond extracts. Slowly add in one third of the dry ingredients, and mix until just incorporated.

4.

Add in one half of the milk and sour cream. Continue alternating with the dry and wet ingredients, ending with the dry. Mix until just incorporated.

5.

Pour batter over the pineapple, and bake in the oven for 45-60 minutes at 180°C, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 20 minutes.

6.

Carefully loosen the cake from the sides of the pan (with a paring knife). Place a large square plate on the top of the cake pan and carefully turn it over. Lift the pan off, cut the cake into squares and serve.