Fresh Pineapple Upside-Down Cake

Recipe Ingredients

1/2 cup	46g / 1.6oz	Blanched whole almonds
4 tablespoons	60ml	Unsalted butter - melted
9 tablespoons	135ml	Unsalted butter - softened
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
2 tablespoons	30ml	Light corn syrup
1/2		Pineapple - peeled, cored,
		Halved lengthwise, cut crosswise
		Into 1/2" slices
1 1/2 cups	93g / 3.3oz	Pastry flour
3/4 cup	148g / 5.2oz	Granulated sugar
3/4 teaspoon	3.8ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Sour cream
3 cups	594g / 20oz	Egg yolks (large)
1 teaspoon	5ml	Vanilla extract

Recipe 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.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6132 broadcast 07-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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