gluten-free pineapple upsidedown cake

14 Dec

OK, this was not exclusively for the people who live in my house (for my mom’s birthday party at her house) so I spared the gluten & spoiled the carbs on this one… I basically just made the ‘Joy of Cooking’ recipe with the gluten-free flour substitution. Anyway, it turned out good. Almost more pound cake textured than usual and everyone had seconds.

One 20-ounce can sliced pineapple
1/2 jar maraschino cherries
6 tablespoons unsalted butter
1 cup firmly packed light brown sugar
2 large eggs
2 tablespoons buttermilk
1/2 teaspoon gluten-free vanilla
1 cup all-purpose gluten-free pantry flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
6 tablespoons buttermilk
Heavy cream, whipped until stiff and flavored with vanilla and a pinch or two of powdered sugar


          Preheat the oven to 350 degrees.

          Drain the pineapple slices and blot with paper towels; any remaining slices and the juice will not be used in this recipe.

          Place the first 6 tablespoons of butter into a glass pie pan and put into the oven until melted. Remove the pan from the oven and tilt the pan back & forth until all sides are coated, the excess butter will pool in the bottom. Sprinkle brown sugar evenly over the bottom of the pan. Arrange pineapple slices (one in the center) over the sugar mixture and a cherries in the centers or edges or wherever. Set aside, it’s OK if the butter cools & congeals again.

          Whisk together eggs, buttermilk and vanilla with a fork in a small bowl; set aside. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Add 6 tablespoons butter and 6 tablespoons buttermilk. Beat on low speed just until the flour is moistened.

          Increase the speed to medium, or high speed with a hand-held mixer, and beat for exactly 1 1/2 minutes. The batter will be stiff. Add one-third of the reserved egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.

          Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool on a wire rack for 5 minutes. Loosen side with a small spatula. Invert onto a serving plate. Serve warm with fresh whipped cream.

          Makes 8 servings.


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