Pineapple upside down Cake is an iconic classic. I absolutely love the little rings of pineapple, the cherries, and the gooey, sweet layer on top mixed with a hint of vanilla. I hadn’t had a slice in years until I started testing this cake, and I’m so excited to give you this recipe!
When I first set out to test this cake, I had all the ingredients except the coconut sugar. I did have Organic Cane Sugar in the pantry because I use that to make kombucha, so I went ahead and used it. The cake came out perfectly. Of course I prefer to use coconut sugar, or something equivalent, so I then tested the cake with coconut sugar. The cake with coconut sugar is still very, very good, but I’ll be honest, if you want a pineapple upside down cake that tastes just like the conventional variety, use the organic cane sugar.
You can use either canned organic pineapple rings and organic cherries, or cut fresh pineapple pieces for the top layer of the cake. I tested both, and either option works just fine, but the cherries and pineapple rings provide a little more pizazz.
Here are some other grain-free cake recipes you might enjoy:
Chocolate Cake with Chocolate Buttercream
Vanilla Bundt Cake
Coconut Layer Cake
Cherry Crumb Cake
Angel Food Cake
One 9-inch cake
25 minPrep Time
55 minCook Time
1 hr, 20 Total Time
Ingredients
- ½ cup unsalted butter, room temperature
- 1/3 cup organic cane sugar or coconut sugar (see post above for more info)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespopons whole milk or coconut milk
- 1 tablespoon fresh lemon juice
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup arrowroot flour
- 1 teaspoon baking powder (make sure it’s gf!)
- ¼ teaspoon unflavored gelatin
- ½ teaspoon Celtic sea salt
- 6 tablespoons unsalted butter
- ½ cup organic cane sugar or coconut sugar (see post above for more info)
- 1 can round organic pineapple rings , or cut a fresh pineapple into bite-size 5/8”-thick pieces
- 8-10 pitted cherries
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the room temperature butter and 1/3 cup organic cane sugar in the bowl of a standing mixer and mix on medium speed with the beater attachment for 3 minutes. With the mixer on low, beat in each egg individually until fully combined. Mix in vanilla.
- Combine the almond flour, coconut flour, arrowroot, baking powder, gelatin and sea salt in a medium mixing bowl and set aside. Combine the milk and lemon juice in a small bowl.
- With the mixer on low, alternately add the almond flour mixture and the milk mixture, starting and ending with the flour mixture. Set aside for a few minutes.
- For the topping, melt the 6 tablespoons butter in a medium saucepan over medium heat. Add the ½ cup organic cane sugar or coconut sugar and cook until foamy, about 3 minutes. At this point, the butter and sugar won’t be fully combined, and it may look grainy or separated – that’s ok.
- Pour the butter mixture into a 9-inch buttered cake pan. Place the pineapple pieces and cherries (if using) on top of the butter mixture in an even layer. Spoon the cake batter on top and carefully smooth it out with a spatula into an even layer. Bake for 50-55 minutes, until golden brown. Cool for 10 minutes, and then invert on to a serving dish. Cool completely. Serve.
The post Pineapple Upside Down Cake (Grain-Free) appeared first on Deliciously Organic.
