Pineapple Upside Down Cake

Pineapple Upside Down Cake

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3/4 cup flour

3 tbsps cake flour

3 tbsps ground almonds

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1 stick soft butter (1/2 cup)

2 large eggs

1/2 tsp vanilla

scant 1/2 cup sour cream

Whisk flours, almonds, baking powder and salt.  In a mixer, beat the butter and sugar until light.  Add eggs one at a time.  Beat in dry ingredients, alternating with the sour cream


1/2 cup brown ugar

1/4 cup butter (1/2 stick)

Melt the butter and brown sugar until smooth.  Divide evenly between sprayed muffin tins.

Place one pineapple slice in each cup and place a cherry in the center of the pineapple ring.  Spoon cake mixture evenly into all the cups.

Bake at 325 degrees for about 38 minutes.

Remove from oven and immediately turn out onto a wire rack and let cool completely.

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