Pineapple Upside Down Cake — the 🍒 nips 🥲😁 1 Pineapple— fresh, peeled, quartered, cored and sliced 1/3in thick 1 1/2 sticks of Unsalted Butter— softened 3/4c + 2tbsp Light Brown Sugar 1tsp Vanilla Bean Paste 1/2c Sour Cream 2 Large Eggs 1tsp Pure Vanilla Extract 1 1/4c All Purpose Flour 3/4c Sugar 1/2tsp Baking Powder 1/4tsp Baking Soda 1/2tsp Salt Preheat your oven to 350 degrees and butter an 8in round cake pan. Sprinkle the bottom of the pan with the 2 extra tbsp of brown sugar. In a large skillet combine the remaining brown sugar with the 1/2 stick of butter and the vanilla bean paste. Cook over low-ish heat until the butter is melted and all is combined. Add the pineapple pieces and cook over the same heat occasionally stirring until the pineapple is tender and a little caramelized. This will take about 20mins. Using a slotted spoon, arrange the pineapple slices in your cake pan. If there are any remaining pan juices you can pour a little over the pineapple! In a bowl, whisk 1/4c of the sour cream with the eggs and vanilla extract. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter (melted or very softened) and the remaining 1/4c of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream-egg mixture and beat again until fluffy— about 2 minutes. 
Spoon the batter over the pineapple and make sure it’s spread evenly. Bake the cake for about 40 minutes until the cake is deep golden. Let it cook for 5 minutes before you try to separate it. Once you’ve let it cool, run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. You can serve it warm or cold— it’s just as delicious both ways!!! Enjoy!!!!!! @KitchenAid @All-Clad @Etsy Recipe by Food & Wine ✨ #baking #cake #recipe #fallrecipes #recipes