Every summer, after picking a ton of fresh blackberries, we prepare this delectable blackberry jam recipe.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 9 |
| Yield: | 1 9-inch square cake |
Ingredients
- cooking spray
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons packed brown sugar
- 7 (1/4 inch thick) rings fresh pineapple
- 1 ¾ cups all-purpose flour
- ⅓ cup almond flour
- ¾ teaspoon baking powder
- ½ teaspoon cornstarch
- ½ teaspoon salt
- 1 ¾ cups white sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- ¾ teaspoon vanilla extract
- ¾ cup sour cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
- 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.
- Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
- Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
- 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.
- Spread batter over pineapple in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
- Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.
Reviews
We really liked this cake. We had eaten half before taking the picture. The only thing I changed was i didn’t have almond flour so I just used all purpose flour and added the cherrys.
I love this recipe! It is a keeper. My cake didn’t turn out as pretty but it was delicious!
This was the best cake I have made in a very long time. I want Nichole to develop more recipes with this cake base.
Most cakes like this are too sweet, but the sour cream and almond flour in the batter make this one divine.
I was excited to make this cake, as the picture in the magazine was so nice and pineapples are in season. I followed the directions exactly and I do a lot of very successful baking. The cake was very disappointing! The quantities called for were excessive. The melted butter and brown sugar were too much for the 9×9 pan; the butter was swimming! The cake had a nice flavor, but again it was too much cake for the pan size. The ratio of cake to topping was out of sync. The cake was too thick. I will use other pineapple upside-down recipes and use canned p-apple rings. The fresh rings were tough to cut and chew. Allrecipes is my go-to site, but this was not a keeper. Thought I should let others know, as the ingredients are expensive – but isn’t everything lately!