Dessert- Pineapple Upside Down Cake

By glutenfreeonashoestring.com,
https://glutenfreeonashoestring.com/gluten-free-pineapple-upside-down-cake/
2020-05-18T00:41:00

Ingredients:

• For the Pineapple Layer
• 1 20-ounce can sliced pineapple, in its own juices
• 7 to 8 maraschino cherries
• 3/4 cup (164 g) packed light brown sugar
• 1/8 teaspoon kosher salt
• 6 tablespoons (84 g) unsalted butter, melted
• For the Cake Batter
• 1 1/2 cups (210 g) all purpose gluten free flour
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 7 tablespoons almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup (200 g) granulated sugar
• 8 tablespoons (112 g) unsalted butter, at room temperature
• 2 eggs (120 g, weighed out of shell) at room temperature, beaten
• 2/3 cup (5 1/3 fluid ounces) pineapple juice (reserved from the pineapple slices, with water or more juice added), at room temperature

Instructions:

2. Preheat your oven to 350°F. Grease the grey square pan Pineapple Layer:
3. Remove the pineapple slices from the can and blot them as dry as possible with paper towels. Reserve the juice from the can for the cake batter.
4. Remove the cherries from the jar, remove any stems and blot them dry as well.
5. Place the brown sugar and salt in a medium-size bowl and mix to combine.
6. Add the melted butter, and mix until a thick, grainy paste forms.
7. Transfer the brown sugar and butter mixture to the prepared baking pan, and spread into an even layer with a spoon or small offset spatula.
8. Place 9 pineapple rings in the pan on top of the mixture. Put cherries in the center of the rings and in between the rings. Set the pan aside. Make the cake batter:
9. In a large bowl, whisk dry ingredients
10. In another bowl, mix the wet ingredients.
11. Make a well in the center, pour and mix. The batter should be thick but smooth.
12. Scrape the batter into the baking pan on top of the pineapple layer and spread into an even layer with a wet spatula, taking care not to disturb the pineapples or cherries.
13. Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center of the cake (but without reaching all the way to the pineapple layer on the bottom) comes out with a few moist crumbs attached (about 45 minutes, less for a cast iron skillet).
14. Remove the cake from the oven and allow to cool in the baking pan or until cool to the touch (at least 15 minutes) before unmolding if using a springform pan and then inverting onto a serving platter, removing the pan (or springform pan bottom) slowly so as not to disturb the pineapple layer. The cake should come out of the pan readily. Allow the cake to cool completely before slicing and serving.