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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 butter
1 cup sugar
4 eggs
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.
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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!
Tricia
Kylee w
After 30 minutes in the oven, the outside is crisp and the middle is total soup?
Tricia Buice
The cake needs to bake for up to 50 minutes. If browning too much, tent the cake with foil. Otherwise, I would check to ensure your oven is baking properly.
Shelley
And wishing you a wonderful holiday season too!
Shelley
Made it today and it came out perfect and yummy! Thank you for this super recipe 🙂
Tricia Buice
Thank you very much for the feedback Shelley. That is a tasty, moist cake! I hope you and your family have a wonderful holiday season. Thanks again for letting us know and for reading the blog. Yeah!
Marian B Riley
Cake is not done in 30 mins. are you joking? My is still in the oven baking, at 30 mins center is total batter liquid. Top was browning to quickly, lowered oven temp. to 340. Baked another 13 mins. Cooling now. My other upside down cakes call for you turn over onto your serving dish a couple mins. from the oven. I will cool this a bit then, turn onto serving plate. You don’t want the sugar butter firm up or you will never get out. You could always warm up over your gas stove burner. Looks Good!
Tricia Buice
I wouldn’t joke about a recipe Marian. You might want to check your oven and make sure it is heating correctly. I’ll check my notes on this recipe and make sure I put it up with the right temp, etc. Hope you enjoyed it.
Zoloh
Hi!
I made this recipe for the fifth time. The last two times it came out all wet. I dont remember how the first three worked. Do I bake it on a rack or nit on a rack?
Thank you!
Tricia Buice
Hi Zoloh. I think I would check my oven and make sure it is heating correctly. I also wonder if you have changed brands of eggs? Sometimes egg whites can vary dramatically between brands with some being runnier than others. Not sure what you mean about baking it on a rack. I just put my skillet in the oven on the oven rack that is there – nothing else. Hope that helps. Good luck and thanks for trying the cake, again 🙂
Shelley
I’m now tempted to make this yummy all-American classic for Thanksgiving for my family visiting from India! Can you believe last night’s cake as already been polished off! 🙂
Thank you again.
Mary
This looks great and I actually prefer it without the cherries. 🙂 I'm ALL in favor of simplifying the process. I'm glad you are feeling better about blogging these days. I'd be so bummed not to have your writing to look forward to each week!<br /><br />I have the almond cake recipe saved to try this month for my wee ones birthday! I'm going to play with it and try it as cupcakes
Stella B's Kitchen
Another recipe I've always wanted to make…looks delightful! I would have skipped the cherries too:) Thanks for sharing!
Em (Wine and Butter)
Tricia! Amazing!! I really feel like we have such similar taste in food! And you know we are also going gluten free for the next month (apart from 1 pizza break!) AND trying to keep sugar to weekends only. The wedding cake I made for my friend was gluten free and SO delicious … if I dont say so myself. They also keep so well – SUPER moist! Cant wait to try this pineapple version as well!
Anna and Liz Recipes
Tricia it sounds yummy ! And I love pineapple and coconut together … (like the smoothie we made). great recipe!
McMGrad89
Looks yummy, Tricia. I will pass this on to my gluten free friends. But it seems good for anyone!
Tanna at The Brick Street Bungalow
I'm for whatever changes you need to make blogging more fun for you, Tricia!! 😉 <br /><br />This reminds me of my grandmother's house. She would make the best pineapple upside down cakes when we would visit. I am going to have to give that almond and coconut flour a try. Stay warm and have a great week. blessings ~ tanna
Angie's Recipes
This is all time favourite upside down! It sounds heavenly prepared with almond and coconut flours.