5 Slices Fresh, Cored Pineapple (or 1, 20 oz. Can Pineapple Slices)
Maraschino Cherries
Cake
1½ c. All-Purpose Flour
6 T. Cake Flour
6 T. Almond Flour/Meal
¾ t. Baking Powder
½ t. Salt
1¾ c. Granulated Sugar
1 c. (2 sticks) Unsalted Butter, at room temperature
4 Large Eggs
1 T. Pure Vanilla Extract
¾ c. Sour Cream
Instructions
For the Topping
Preheat the oven to 325 degrees. Grease a 10-inch, round cake pan. Sprinkle brown sugar evenly into pan. Pour butter evenly over brown sugar. Arrange pineapple slices in a single layer on top of the butter/sugar mixture and fill the center of each pineapple with maraschino cherries (I used 5 cherries in each center).
Whisk together the all-purpose flour, cake flour, almond flour/meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, beating well after each addition. Pour cake batter into pan.
Bake in oven for 1 hour and 25 minutes or until a tested inserted in the middle comes out clean. Cool cake completely or turn out onto a platter after 10 minutes and serve warm.
Notes
Serves 16.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/pineapple-upside-down-pound-cake/