Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul’s 2018 birthday and a dinner club dinner.
Ingredients
- ½ cup butter
- ¾ cup light brown sugar
- 1 tablespoon pineapple juice
- 1 tablespoon dark rum (Optional)
- ½ small fresh pineapple – peeled, cored, and sliced
- 1 ¼ cups gluten-free all-purpose baking flour
- ¼ cup almond flour
- ½ cup white sugar
- 2 1/8 teaspoons baking powder
- ½ teaspoon salt
- 1/8 teaspoon ground cardamom
- 2 large eggs
- ½ cup cold milk
- 1 (4 ounce) jar maraschino cherries for garnish
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
Step 3
Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
Step 4
Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
Step 5
Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
Step 6
Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 285 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat8g | 39% |
Cholesterol62mg | 21% |
Sodium285mg | 12% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 7% |
Total Sugars24g | |
Protein4g | |
Vitamin C5mg | 25% |
Calcium82mg | 6% |
Iron0mg | 2% |
Potassium73mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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