Nichole's Pineapple Upside-Down Cake

Name: Nichole's Pineapple Upside-Down Cake
Total time: 100
Yield: 9
Ingredients: cooking spray; 0.5 cup unsalted butter; 1 cup packed brown sugar; 2 tablespoons packed brown sugar; 7 (1/4 inch thick) rings fresh pineapple; 1.75 cups all-purpose flour; 0.333 cup almond flour; 0.75 teaspoon baking powder; 0.5 teaspoon cornstarch; 0.5 teaspoon salt; 1.75 cups white sugar; 1 cup unsalted butter, at room temperature; 4 large eggs; 0.75 teaspoon vanilla extract; 0.75 cup sour cream

Recipe by Nicholio from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

9 servings

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cooking spray
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0.5 cup unsalted butter
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1 cup packed brown sugar
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2 tablespoons packed brown sugar
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7 (1/4 inch thick) rings fresh pineapple
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1.75 cups all-purpose flour
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0.333 cup almond flour
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0.75 teaspoon baking powder

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0.5 teaspoon cornstarch
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0.5 teaspoon salt
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1.75 cups white sugar
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1 cup unsalted butter, at room temperature
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4 large eggs
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0.75 teaspoon vanilla extract
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0.75 cup sour cream

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
Spread batter over pineapple in the pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.