Pineapple Upside-Down Cake (Gluten Free)
Description
A gluten-free version of a classic pineapple upside-down cake with caramelized brown sugar, fresh pineapple, and rum garnished with maraschino cherries.
Ingredients
•
1/4 cup butter
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3/4 cup light brown sugar
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1 tablespoon pineapple juice
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1 tablespoon dark rum
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1/2 small fresh pineapple - peeled, cored, and sliced
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1/2 cup butter
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1 1/4 cups gluten-free all-purpose baking flour
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1/4 cup almond flour
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1/2 cup white sugar
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2 1/8 teaspoons baking powder
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1/2 teaspoon salt
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1/8 teaspoon ground cardamom
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2 large eggs
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1/2 cup cold milk
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1 (4 ounce) jar maraschino cherries for garnish
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
3
Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
4
Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
5
Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
6
Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.