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Incredibly Edibly Delicious Pineapple Upside Down Pound Cake
PASTRY CHEF ONLINE22Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. butter
- 19 oz. granulated sugar
- 1 sea salt (slightly rounded teaspoon)
- 2 1/2 tsp. vanilla (best quality)
- 5 eggs (I’ve now refined this to 5 eggs, beaten)
- 13 oz. cake flour
- 1 tsp. baking powder
- 10 oz. sour cream
- 1 pinch baking soda
- 3 oz. butter (6 Tablespoons or 3/4 stick, salted is fine here)
- 3/4 cup dark brown sugar (packed)
- 1 pinch salt (if using unsalted butter; wee pinch if using salted butter)
- 8 oz. pineapple (chopped, fresh or canned in juice)
- 12 oz. unsalted butter
- 18 oz. granulated sugar
- 2 1/2 tsp. vanilla (best quality)
- 1 sea salt (gently rounded teaspoon)
- 5 eggs (beaten)
- 13 oz. cake flour
- 1 tsp. baking powder
- 8 oz. pineapple (chopped, fresh or canned in juice)
- 2 oz. sour cream
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