Pineapple Upside-down Cake

Satisfy your sweet tooth with this pineapple upside-down cake, bursting with cardamom flavor, it is best if you grind the cardamom  just before using in your recipe, that way you it is more fragrant.

Ingredients:

• 1 cup sugar
• 1/3 cup water
• 20 oz/ 567 can pineapple slices
• 1 1/2 cup all-purpose flour
• 1/2 cup wholewheat flour
• 3/4 cup packed light brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon cardamom powder
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter

Directions:

• Preheat the oven to 350 degrees Fahrenheit .
• Generously butter a 10-inch dish and arrange the pineapple in the dish about 8 slices.
• Combine 1 cup sugar and 1/3 cup water in a small pan and cook until it turns gold, don’t stir only swirl.
• Pour over the pineapple slices, cover evenly.
• In a large bowl beat the butter add the sugar and beat light and fluffy.
• Add the eggs beating after each addition..
• Add the buttermilk, cardamom, vanilla, beat just until blended, add the flour, salt and baking powder.
• Spoon the batter over pineapple topping spread evenly, bake in the preheated oven about 45 or until it is cooked in the middle.
• Cool the cake for 5 minutes, invert the cake into a flat plate.
• Serve warm or room temperature.