Hey cousin, can I interest you in a slice of Aunt Marys’ pineapple upside down cake? This cake is a southern Louisiana staple. More important than that it’s my grandmas Emma favorites. My grandmother was an excellent cook. I truly believe she could pour her giblet gravy on a pair of flip-flop and it would taste good, but she couldn’t bake worth a damn. Her sister Mary made cakes for her. Wish y’all would have met my Aunt Mary, whenever you went to her house there was always a cake or a pie and a platter of bacon and a pot of coffee. You knew that when spring time came Aunt Mary could make a super moist, melt in your mouth pineapple upside down cake.
PINEAPPLE UPSIDE DOWN CAKE
1 ½ cups sifted cake flour, 4 eggs, separated, 1/2 cup butter, 1 cup packed brown sugar, 3/4 cup sugar, 1 (20 oz.) can sliced pineapple, reserve 2 teaspoon of the juice, 10 maraschino cherries, 3 tablespoons dark rum, 2 teaspoons baking powder, 5 1/2 tablespoons ground almonds, 3/4 cup sour cream, 1 teaspoon vanilla, 1/4 cup buttermilk
Melt butter and sugar in a saucepan until the sugar carmelizes. Pour surgar mixture into a 13 inch x 9 inch non-stick rectangle pan. Arrange the pineapple slices on top of sugar mixture put a cherry in the middle of each pineapple ring. Set aside. Sift dry ingredients together in a large bowl. Separate the eggs. In another bowl beat egg yolks until light. Combine sour cream, rum and pineapple juice. Add sugar and pineapple juice mixture alternaterly starting and ending with sugar. Beat egg whites until stiff. Fold in egg whites. Mix buttermilk and sugars add this mixture between cake batter and pineapple slices. Bake at 325 degrees for 70 to 75 minutes. Allow to cool then turn upside down on plate.