It seemed so comforting to make this wonderfully rich, sweet cake as we got pelted by snow and ice earlier this week. It’s a messy cake to prepare: lots of sifting of flour, powdery confectioner’s sugar, brown sugar and tons of butter. Sometimes I use equal amounts of light-brown and dark-brown sugar (for ease of preparation weigh the two sugars to equal 430 grams or 14 ounces instead of packing them into 2 measuring cups).
Pineapple upside-down cake
