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Name: Fresh Pineapple Upside-Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Pastry flour; 1/2 ts Salt; 1/2 Pineapple, peeled, cored,; 1/4 ts Baking soda; 1 ts Vanilla extract; 1/2 c Sour cream; 1/2 c Brown sugar packed; 2 tb Light corn syrup; 3/4 ts Baking Powder; 9 tb Unsalted butter,; softened; 1/2 c Blanched whole almonds; 3/4 c Granulated sugar; 3 lg Egg yolks; 4 tb Unsalted butter, melted,

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INGREDIENTS

1 1/2 c Pastry flour
1/2 ts Salt
1/2 Pineapple, peeled, cored,
1/4 ts Baking soda
1 ts Vanilla extract
1/2 c Sour cream
1/2 c Brown sugar ; packed
2 tb Light corn syrup
3/4 ts Baking Powder
9 tb Unsalted butter,; softened
1/2 c Blanched whole almonds
3/4 c Granulated sugar
3 lg Egg yolks
4 tb Unsalted butter, melted,

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, gently pressing them into the brown mixture. Arrange pineapple on top. In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary. Recipe By :TOO HOT TAMALES SHOW #TH6132 Posted to MC-Recipe Digest V1 #320 Date: Wed, 27 Nov 1996 09:16:33 -0500 From: Meg Antczak

NOTES

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Fresh Pineapple Upside-Down Cake

1 1/2 c Pastry flour
1/2 ts Salt
1/2 Pineapple, peeled, cored,
1/4 ts Baking soda
1 ts Vanilla extract
1/2 c Sour cream
1/2 c Brown sugar packed
2 tb Light corn syrup
3/4 ts Baking Powder
9 tb Unsalted butter,; softened
1/2 c Blanched whole almonds
3/4 c Granulated sugar
3 lg Egg yolks
4 tb Unsalted butter, melted,

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and  toast, shaking the pan occasionally, until lightly golden, 15 to 20  minutes. Set aside to cool. Turn the oven temperature down to 325 degrees.  Stir together the melted butter, brown sugar and corn syrup and evenly coat  the bottom and sides of a 10-inch glass pie plate with the mixture. When  the almonds are cool, arrange around the bottom rim of the pie plate, with  a few in the center, gently pressing them into the brown mixture. Arrange  pineapple on top.    In a mixing bowl, combine the pastry flour, granulated sugar, baking  powder, baking soda and salt and thoroughly mix. In another bowl, whisk  together the softened butter, sour cream, egg yolks and vanilla. Add to the  dry ingredients and mix with an electric mixer at medium speed about 1 1/2  minutes, scraping down the sides of the bowl occasionally, until thick and  smooth. Using a spatula, spread the batter evenly over the fruit, building  up the outside edges so the cake will be level when baked.    Bake 40 to 50 minutes, until golden brown and a tester inserted in the  center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer)  and then invert onto a serving plate, repositioning the fruit as necessary.  Recipe By     :TOO HOT TAMALES SHOW #TH6132    Posted to MC-Recipe Digest V1 #320    Date: Wed, 27 Nov 1996 09:16:33 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (1258g)
Recipe Makes: 1 Servings

Calories: 4429
Calories from Fat: 1490 (34%)

Amt Per Serving		% DV

	Total Fat 165.6g	221 %
	Saturated Fat 52.3g	261 %
	Monounsaturated Fat 76.1g
	Polyunsanturated Fat 28.1g
Cholesterol 5079.6mg		1563 %
Sodium 948.8mg		33 %
Potassium 1765.1mg		46 %
Total Carbohydrate 627.8g		185 %
	Dietary Fiber 17.4g	70 %
	Sugars, other 610.4g
Protein 117.8g		168 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4429

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