Pineapple Upside Cake
Preheat the oven to 350. You will need an 8" round cake pan. I used a pan where the bottom comes out. It actually worked really well because I took out the cake by opening up the sides and then flipped over the cake with the bottom still attached to the pineapple and then easily slid off the bottom. Just something to think about.
3/4 cup light brown sugar and some extra for the bottom of the cake
1 1/2 sticks unsalted butter
1 large pineapple peeled, cored and cut into 1/3" slices
1/2 cup sour cream
2 tsp. vanilla extract
1 1/4 cups flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp kosher salt
Really butter the cake pan. I actually use spray oil. Then take two small handfuls of brown sugar and spread on the bottom.
In a large frying pan melt 1/2 stick butter and 1 tsp. vanilla. Put all the pieces of pineapple in the pan just touching. Let this caramelize for about 20 minutes on a medium low heat. Half way through I flipped each piece of pineapple so each side got browned.
In one bowl whisk together 1/4 cup of sour cream and the eggs. In another bowl whisk together the dry ingredients. In another bowl ( I used a Kitchenaid ) beat the remaining butter and sour cream until creamy. Add the sour cream/egg mixture and beat. Then add in the flour mixture and beat until completely incorporated.
Place the pieces of pineapple on the bottom of the cake pan. I had to move and cut a few to fit but eventually the entire pineapple made it. Then pour the batter on top. I put the cake pan I used on a cookie sheet to cook so it did not drip in the oven.
Bake for about 40 minutes or until golden. Let cool a little before flipping. Voila.