Grandma’s Pineapple upside-down cake
Production: 12 – Serving
Preparation: 25 Minutes
Cooking: 45 Minutes
Today we revisit happy of our childhood memories by interpreting one of my favorite recipe, from my grandmother. She prepared this cake during family celebrations (or at the request of her grand-son).
The recipe is quite simple. Initially it is a white butter cake to which was added a delicious topping of crushed pineapple and brown sugar.
Here we present a slightly modified version in which we replaced some of the flour with almonds powder. As a result we get a cake that’s creamy and rich, full of flavors that would have please Grandma.
An undeniable advantage to this recipe is that everything is found in the mold, including the icing.
Note 1 – You can also prepare this recipe in individual servings in ramekins or large muffin tins. In this case it will be necessary to reduce the cooking time to 25-30 minutes.
Note 2 – Traditionally served with some vanilla ice cream it is also delicious with a little touch of whipped cream.
Butter – [1/2 cup] (125 ml.)
Eggs (large) – 
White Sugar – [1 cup] (250 ml.)
Flour (all purpose) – [1 cup] (250 ml.)
Almond powder – [3/4 cup] (190 ml.)
Baking Powder – [2 teaspoons] (10 ml.)
Salt – [1/4 teaspoon] (1 ml.)
Milk – [1/2 cup] (125 ml.)
Vanilla extract – [1 teaspoon] (5 ml.)
Crushed pineapples (14 oz can – 384 ml) – 
Brown sugar – [1 cup] (250 ml.)
1- Preheat oven to 350 F (180C).
2- Drain the pineapple in a sieve to remove the juice.
3- In a large bowl, cream the butter and add the white sugar in small amounts, stirring vigorously to melt.
4- In a small bowl, lightly beat the eggs and add slowly to the butter+sugar mixture.
5- In a large bowl combine the flour, ground almonds, baking powder and salt.
6- Measure the milk and add the vanilla extract.
7- slowly mixing the butter+sugar+eggs, stir in the dry ingredients from step 5, alternating with the vanilla milk prepared in step 6. Mix well to obtain a homogeneous result.
8- In a small bowl, combine the drained pineapple and brown sugar.
9- Lightly butter the contours of a bundt pan and then cover the bottom with the pineapple+sugar mix.
10- Cover with the dough prepared in step 7 and bake for 45 minutes.
11- Leave to cool on the counter about 1/2 hour, then invert cake on a serving plate.
12- Spread the pineapple and sugar icing on the cake contours.