May 6, 2021
Pineapple Upside-down Cake
In my podcast interview with Devin Hunter, author of Modern Witch, I learned that he is a lover of all things tropical. Plants and Food alike! As someone who also has a Gluten Allergy Devin and I commiserated about all the delicious desserts we miss. One he mentioned was a good, old fashioned Pineapple Upside-down cake. I made it Gluten free and even more succulent by adding rum to the pineapple topping.
Check out Devin’s interview on our Podcast Series – Conversational Witchcraft
For the Topping:
3 Tablespoons butter
½ cup dark brown sugar
4 oz dark rum *optional*
1 can (8oz) Pineapple rings in pineapple juice
Maraschino Cherries For the Cake
1 cup Gluten Free flour (such as Bobs Red Mill)
½ cup almond flour
1 Tablespoon baking powder
¼ teaspoon salt
1 cup white sugar
1 stick butter at room temp
2 large eggs
Preheat oven to 350 degrees. Coat a 9 inch round pan, or 9 inch spring form pan with cooking spray and set aside. Make the topping. In a small sauce pan on medium heat melt 3 tablespoons of butter, sugar, and rum until slightly thickened. Stir frequently and do not burn. Pour the mixture into the prepared can pan and make sure it is in an even layer. Drain pineapple rings, reserving liquid. Arrange pineapple rings around the pan and place cherries in the center of each and in any spaces in between. Set aside. In a medium mixing bowl whisk together gluten free flour, almond flour, baking powder, and salt. In a separate bowl using an electric mixer on medium speed, cream together butter, and sugar. Add eggs one at a time and beat until just combined. Add the flour mixture ½ cup at a time with the mixer on low speed. Beet in about ½ cup of the reserved pineapple liquid. Gently spread the batter over the fruit. Batter will be thick! Smooth it over the fruit using your parchment paper if necessary. Bake 45-50 minutes until a toothpick inserted comes out clean. Cool about 15 minutes before flipping over on to serving dish. Do not cool or chill completely or it will be harder to get it out of the pan.