The Monthly Recipe: Gluten Free Pineapple Upside-down Cake

May 19, 2022 at 4:04 pm (Recipes)
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I love to make desserts that pair fruit and nut flours in some way. They are rich, delicious, and satisfying. This is a classic that is particularly popular in my husband’s family, with a little bit of an update – it’s gluten free and cane sugar free.

I made a few test cakes. The first, with the triple flours, was delicious but could have used a little more baking time. Plus, it boiled over a little in the oven.

The second, I used my old stand by almond sponge cake and cut back on the butter and maple syrup with the pineapple. This time I put it on a pizza tin, but didn’t need to. It was okay but it didn’t thrill me with the flavor the way the first had. I’d also forgotten to add the rum flavoring.

The third version was like the first, but I used fresh pineapple, cut the recipe to one fourth, used a deep casserole, and used the full baking time. It had a little trouble coming out of the casserole, but I didn’t mind. The flavor is the most important part. J

(Adapted from the recipe for Pineapple Upside-down Cake in a very old Betty Crocker cookbook.)

Gluten-free Pineapple Upside-down Cake

Ingredients

  • 1/3 cup butter
  • ½ cup maple syrup
  • 1 – 20 ounce can sliced, diced, or crushed pineapple, drained (I used fresh the last time)
  • ½ cup each almond, tapioca, and coconut flour
  • ¾ cup maple syrup
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1/3 cup extra light tasting olive oil
  • 2/3 cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 1 large egg

Directions

  1. Heat oven to 350 degrees.
  2. Prepare a deep dish pie plate, or 9 X 9 square cake tin, with high sides, or a similar sized baking dish.
  3. Melt the butter in the maple syrup using the microwave on 50% power for 1 minute (This can be done in your baking dish directly if it is microwave safe.)
  4. Arrange the drained pineapple evenly in the maple syrup and butter.
  5. Add the rest of your ingredients to a bowl and whisk vigorously.
  6. Allow cake batter to sit for 2 to 3 minutes to thicken up.
  7. Pour cake batter over the pineapple.
  8. Bake for 50 minutes or until a knife or tooth pick inserted comes out clean.
  9. Allow to cool five minutes.
  10. Using pot holders, turn out onto a serving dish. (If you’re not fussy, you can just scoop out portions when it’s cool enough.)
  11. Serve warm or cold, it’s delicious either way.

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The Sunday Recipe: Peach Melba Tart

September 26, 2021 at 6:00 am (Recipes)
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Peach Melba Tart

I’m a firm believer in making the most of what you have, and using up the little odds and ends before they can go bad. This week that meant part of a jar of Dole peaches in the fridge, half a package of peaches in the freezer, and a tiny bit of raspberries. I swear there was a peach melba ice cream when I was a kid and it was fantastic. Peach and raspberry is a match made in heaven.

Filling Ingredients

  • 16 ounces peach slices (defrost if frozen)
  • ¼ cup (or more) raspberries
  • ¼ cup maple syrup
  • 1 tablespoon tapioca flour plus 1 tablespoon water

Crust Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup (or other sweetener)
  • Pinch of salt
  • 1 ½ cups almond flour (about 160 grams)

Directions

  1. Dice or chop the peaches and combine with raspberries and maple syrup in a medium sized pot. Bring to a boil or a medium heat.
  2. Reduce to simmer for about 15 minutes.
  3. Add the tapioca flour mixed with water and stir well for about 30 seconds to thicken.
  4. Remove from heat and set aside.
  5. Preheat oven to 350.
  6. Melt the butter.
  7. Mix with maple syrup and salt.
  8. Add almond flour and combine.
  9. Press into a tart pan or square tin and up the sides a little.
  10. Bake for 8 minutes.
  11. Fill and bake for another 22 minutes.
  12. Cool and enjoy. (Vanilla ice cream is a perfect complement.)

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