Pineapple Upside-Down Cake
For the topping:
- 1 stick butter
- 1 cup brown sugar
- 1 20-ounce can pineapple slices in their own juice
- Maraschino cherries
For the batter:
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 stick butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup reserved pineapple juice
- Preheat the oven to 350º F.
- For the topping, melt the butter in a small pan, add the brown sugar and simmer for about a minute or two until the sugar is melted, stirring often. Pour the mixture into a 9-inch round nonstick pan.
- Stick one slice of pineapple in the middle, and then circle it with the rest of the slices. You should use 7 slices for a 9-inch pan. (You won't use the whole can.) Place a maraschino cherry in the middle of each ring. Reserve 1/2 cup of the pineapple juice.
- In a medium-size bowl, sift together the flour, almond flour, baking powder, and salt. (If you can't find almond flour, just toast 1/2 cup of sliced almonds. Pulse them in a food processor until they're fine, and measure out 1/4 cup. Or, if you're really lazy, just use all-purpose flour; your cake will simply be less nutty.)
- In another bowl, beat the butter until it is soft and smooth, then add the sugar and beat until the mixture is fluffy, about 2 to 3 minutes on high.
- Add the eggs to the butter mixture one at a time, making sure the first is fully incorporated before adding the second. Add the vanilla and almond extract and scrape down the sides of the bowl. Mix to combine.
- Add half of the dry mixture, and mix it in until just combined. Add the pineapple juice and mix until it's blended in. Add the remaining flour mixture, and mix it in until just combined. Pour the batter over the pineapple mixture and spread lightly over the pineapple slices.
- Bake the cake for about 45 minutes. Make sure it's done by sticking a toothpick or wooden skewer into the middle; if it comes out clean, the cake is done. Remove the cake from the oven. Carefully run a knife around the edge of the pan. Let it sit on a cooling rack for 10 minutes, and then carefully flip it out of the pan and onto a platter. It is important to do this while the cake is still quite warm, or the sugar will solidify and glue it to the pan.
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