This cake is so rich and delicious, it practically demands a good cup of coffee to go with it. It’s very dense, much more so than a typical upside down cake. The sour cream gives it great texture, and the pineapple juice really brightens up the flavors. The brown sugar caramel sauce coats the cake in a delicious dark sweetness, and really adds so much flavor. This cake is probably a bit too heavy for after dinner, but it’s perfect for breakfast, brunch, or tea.
from: ben rayl, in copenhagen dk
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- pineapple rings - 1 20 oz (567 g) can, juice reserved
- all purpose flour - 3 1/2 cups
- baking powder - 2 tsp
- salt - 1/2 tsp
- cinnamon - 1 tsp
- allspice - 1/2 tsp, ground
- sour cream - 1 cup
- pineapple juice - about 1 cup reserved from can
- brown sugar - 1 cup
- butter - 1 cup (225 g), room temperature, divided
- sugar - 1 cup
- eggs - 4 large
- vanilla extract - 2 tsp
- Preheat oven to 350 F (175 C) and grease a 10 inch regular or springform pan. (if using a springform, wrap a ring of aluminum foil around the bottom to prevent leaking)
- Remove the pineapple rings from their can and set aside to drain, reserving their juice.
- In a medium bowl, sift together the flour, baking powder, salt, cinnamon and all spice then set aside.
- Whisk the sour cream and the reserved pineapple liquid together until combined and set aside.
- In a small saucepan over medium heat, bring the brown sugar and 1/3 cup (75 g) butter to a boil, then pour into the bottom of the springform pan.
- Arrange the pineapple rings neatly on top of the caramel sauce in the bottom of the pan.
- In a large bowl, cream the remaining 2/3 cup (150 g) butter with the sugar until light and fluffy, about 3 - 5 minutes. Add the eggs, one at a time, mixing well after each one, then stir in the vanilla.
- Mix in the flour mixture in two additions, alternating with the sour cream and juice mixture.
- Pour the batter into the pan over the pineapples and bake for about 90 minutes, or until a toothpick test comes back clean. (after about 1 hour, check about every 10 minutes - if it starts browning too much on top, cover with a foil tent)
- Allow to cool on a wire rack for about 15 minutes before carefully inverting over a serving dish. (if you used a springform pan, remove the ring after you invert the cake over your serving dish - if your cake rises too much in the center, just use a sharp knife to slice off the mound before inverting it so it will lay flat)