Macadamia Nut Pineapple Upside Down Cake | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Light and fluffy buttercream with macadamia nuts topped pineapple layers, baked to golden perfection and served with butterscotch sauce and optional "Soybet."
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 3 large whole eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1¼ cup plus 2 tablespoons Cake Flour, sifted
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1/4 cup Macadamia Nuts, toasted and cooled
- 1½ ounces unsalted butter, melted
- 3/4 cup brown Sugar
- 1 Pineapple, cleaned, cored, and sliced
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