There's nothing like a little break to help you feel better. I'm finally over my blogger blues and ready to move on with a small change to my posting style. My friend Mary at Barefeet in the Kitchen helped me realize I don't need to do step-by-step photos for each recipe I post. This one 'thing' will save me the time I need to get some other projects done.
I love baking (and cooking) and blogging, and taking photos of the process. But unless it has some unusual steps or highly photogenic ingredients, I'm going to try the minimal thing for a while, or at least until I get a few projects done at home.
So let there be cake! Gluten free, pineapple upside down cake to be exact. I think I mentioned we're trying a wheat free lifestyle for a while so instead of making pies all year, I'm searching for those flour-less recipes you can be proud to serve even your wheat-oholic friends. We recently made a cake from almond and coconut flour and served it with fresh fruit. This was a super moist cake with distinct coconut undertones. It occurred to me that it would be great used in a pineapple upside down cake. Coconut, pineapple, perfect together!
It really turned out nice but I guess it would have been prettier if I added the cherries in the middle of each pineapple ring. I was being cheap and didn't want to spend $2.50 on a little jar of cherries and have to eat the rest of them so this is the plain Jane version :) Since this cake is so moist, it is best served the next day. If cut while still warm, it crumbles a lot. Not that crumbly cake is all that bad, just saying.
Pineapple Upside Down Cake - Gluten Free
(adapted from a recipe published by Bob's Red Mill Almond Meal/Flour)
For the cake:
3/4 cup unsalted butter1 cup sugar
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 teaspoon salt
2 teaspoons baking powder
For the pineapple layer:
4 tablespoons butter
1/2 cup brown sugar, packed
1 tablespoon pineapple juice
20 oz. can sliced pineapple in 100% juice, drained, juice reserved
8 Maraschino cherries (optional)
Preheat oven to 350 degrees.
In a large cast iron skillet (approximately 11 inches at the top) melt 4 tablespoons butter over medium heat. Stir in the brown sugar and pineapple juice. Stir and heat until the sugar is dissolved. Layer 8 pineapple rings in the bottom of the skillet. Set aside.
Cream together the butter and sugar until blended. Add the eggs, one at a time, beating well after each addition. Mix in the milk and vanilla and blend until smooth. In a separate bowl blend the flours, salt and baking powder. Add the dry ingredients to the butter mixture and mix until smooth and creamy. Spread the dough over the pineapple mixture and bake at 350 degrees for 30 minutes.
Cool in the pan and turn the cake over onto a serving platter. Serve with sweetened cream if desired.
Happy Monday - again! It's supposed to rain and snow today. So much for spring, we've still got winter with a high of 39 degrees. That will all change soon so I'll be patient - but I guess I don't really have a choice!
Thanks so much for stopping by!