Cake of the Day: Gluten Free Pineapple Upside Down Cake
Photo: Mary Younkin
In celebration of National Pineapple Upside Down Cake Day, we bring you a fresh take on this American cake classic. While not typically thought of as a beautiful cake (see here), because of its syrupy pineapple rings with maraschino cherry bullseye, today’s cake turns that notion on its head.
Today’s luscious creation comes from Mary Younkin, the writer and photographer of the Phoenix-based food blog Barefeet In the Kitchen. Her site has over 900 simple recipes that are made from scratch and her pineapple cake is no exception.
Younkin starts by caramelizing brown sugar and butter to coat the bottom of a pan. She then arranges fresh pineapple spears on top of the caramel. To make this celiac-friendly she adds a combination of brown rice flour and tapioca starch in the batter. She notes if you’re not in need of a gluten-free version you can simply substitute the starch and flour with all-purpose instead.
The batter then goes into the pan and bakes in the oven until it’s a deep golden brown. Now to make this upside-down! She presses a plate firmly against the pan and gives it a 180 turn and out comes a beautiful cake that your friends and family will ohhh and ahh just the same.
Get the recipe: Fresh Pineapple Upside Down Cake
Photo: Mary Younkin
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