Nichole's Pineapple Upside-Down Cake

Ingredients

• cooking spray
• 0.5 cups unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons packed brown sugar
• 7 ringss fresh pineapple , 1/4 inch thick
• 1.75 cups all-purpose flour
• 0.33 cups almond flour
• 0.75 teaspoons baking powder
• 0.5 teaspoons cornstarch
• 0.5 teaspoons salt
• 1.75 cups white sugar
• 1 cup unsalted butter , at room temperature
• 4 large eggs
• 0.75 teaspoons vanilla extract
• 0.75 cups sour cream

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.

2. 2

   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.

3. 3

   Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.

4. 4

   Whisk together both flours, baking powder, cornstarch, and salt in a bowl.

5. 5

   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.

6. 6

   Spread batter over pineapple in the pan.

7. 7

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.

8. 8

   Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.