More gluten-free baking @ Annarasa. Today I am sharing my go to recipe for a gluten free Pineapple Upside Down cake. This is a very simple recipe that is also eggless. It yields a very light, delicious dessert cake. Enjoy with fresh whipped cream or vanilla ice cream.
1 cup + 2tbsp gluten-free 1:1 baking flour
3 tsp baking powder
1/2 tsp cream of tartar
1 tsp salt
1/4 cup cooking oil
1 tsp salt
1/4 cup cooking oil
1 tsp lemon juice
1 cup sugar
1 tsp pure vanilla extract
1/4 cup yogurt
1/4 cup sour cream
1 cup sugar
1 tsp pure vanilla extract
1/4 cup yogurt
1/4 cup sour cream
1/2 cup milk
For Topping:
4 tablespoons Butter, melted
1/2 cup brown sugar
2 cups pineapple chunks, fresh
For Topping:
4 tablespoons Butter, melted
1/2 cup brown sugar
2 cups pineapple chunks, fresh
Method:
- First prepare the topping. Pour the butter into a 9 inch round cake pan that is at least 2 inches deep.
- Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple chunks on the sugar in a circular pattern.
- Set the pan aside while preparing the cake batter.
- Preheat the oven to 375F. Sift the flour, salt, baking powder and cream of tarter together in a mixing bowl.
- In a separate mixing bowl, whisk together the oil and sugar. Once it is creamy, add the yogurt, sour cream, milk, and lemon juice. Whisk until all ingredients are well blended.
- Now add the dry ingredients to the wet ingredients. Mix well and the continue whisking for a couple of minutes.
- Pour this prepared batter onto the butter, sugar, pineapple layer in the cake pan. Bake for 40-45 minutes at 375F until the center of the cake is baked through.
- If the top of the cake is browning too fast, cover the cake with a foil for the lat 10 minutes of baking.
- Remove the cake from the oven, cool in pan on a wire rack for 20 minutes.
- Then gently invert the slightly cooled cake onto a cake stand or serving plate.
- Cool cake to room temperature before slicing and enjoying.
- Use a half cup applesauce in place of sour cream for a softer spongier cake.
- Cooking oil can be any type that does not carry it own smell: canola or vegetable oil are best.
- For a richer taste, use butter for baking.
- Pineapple chunks and be fresh or from a can. If from a can, pat them dry with a kitchen towel before use.
Like this recipe. Tried it. Leave me a comment :)
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