Pineapple Upside Down Cake

Batter

2 eggs, separated

1/3 cup butter

2/3 cup sugar

½ tsp GF vanilla

2/3 cup pineapple juice (from drained pineapple slices) or 2/3 cup water

1½ cup Bob’s Red Mill 1 to 1 GF flour or 1½ cup America’s Test Kitchen GF flour blend + ¾ tsp xanthan gum or 1½ cup of your favorite GF flour blend + ¾ tsp xanthan gum (omit if your flour already contains this)

3 tsp baking powder

1/3 tsp salt

Topping

4 tbsp butter

   1 cup brown sugar

    Pineapple slices (1 20 oz can)

Lightly spray 10 inch round pan with GF baking spray. (Can be a cake pan or a cast iron skillet – my personal favorite.)

Beat egg whites until stiff peaks form. Set aside

Whisk together flour, xanthan gum (if using), baking powder, & salt. Set aside.

Cream butter.

Add sugar, beaten egg yolks & vanilla. Blend completely.

Alternately add flour mixture & pineapple juice (or water) until completely blended.

Gently fold in stiffly beaten egg whites.

Melt butter & brown sugar together. (You can do this in a heavy small saucepan or right in the cast iron skillet if that’s what you are using to bake the cake in.)

Spread the butter & brown sugar mixture in the bottom of the pan. Place pineapple slices on top of this mixture.

Pour batter into pan.

Bake at 350° for 35-40 minutes. Cake should be golden brown, be springy to the touch, starting to pull away from the sides of the pan & a toothpick inserted in the center should come out clean.

Let cake cool for about 5 minutes. Then gently run a table knife around edge to loosen cake from pan.

Place plate on top of cake & pan. Flip cake over onto plate & carefully lift pan off of cake.

Let cool a few minutes before serving.

Notes:

This recipe is adapted from my mom’s recipe which has always been a favorite with our family because it’s easy & really moist!

I use canned pineapple slices in “pineapple juice” (not sweetened). Using the drained pineapple juice instead of water just adds a little bit more flavor to the batter.

You can also try other fruits! I like to use whatever is in season. If the fruit is perfectly ripe, it can get a little soft, so may not look as picture perfect at the canned pineapples, but it will be just as delicious! You can use water if you are not using canned pineapple with the juice, or you can use any juice that goes with the fruit you have chosen to use as topping.