Sunday, September 22, 2013

Pineapple Upside Down Cake

I made Hawaiian pork in the crock pot, and had a few pineapple rings left over.
[This was made with pineapple rings canned in juice]

You know what that means...

Pineapple Upside Down Cake! Yay!

I used this recipe for my cake, with a few adjustments:

1 cup gluten free flour (1/3 c. each brown rice flour, sorghum flour, potato starch, 1/8 t. xanthan gum)
1/2 cup loosely packed brown sugar, + 2 T. extra
1/2 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened + 1/2 T. extra
1/4 cup milk 1/4 cup pineapple juice (use what was in the can)
1/2 teaspoon vanilla extract
2 eggs
5 pineapple rings
5 maraschino cherries (Oops! Didn't have any. I survived!)

Preheat oven to 350 degrees F.

Melt 1/2 T. butter right an 8-inch cake pan while the oven's preheating. Take it out and tilt the pan to make sure the butter is covering the bottom. Sprinkle 2 T. brown sugar evenly over the pan. Lay the pineapple rings in the bottom and place a cherry in the middle.

In a mixing bowl sift together flour, sugar, baking powder and salt. Add butter, milk, pineapple juice, and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes. *Honestly I don't think I reached the 3-4 minute mark on either of these steps. I just eyeballed it until it all looked well-mixed.

Pour batter into prepared pan. Bake 30 minutes or until toothpick comes out clean.

Cool in the pan only for a couple minutes. Turn out onto a big plate, and leave the pan on top for a minute to let the juices run back into the cake. Do not forget to turn it out- you'll lose the valuable brown sugar crusty deliciousness that gets stuck to the pan.

 P.S. You can put booze in this! Oh, I'm so doing that for Christmas...

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