Friday, September 9, 2011

Pineapple Upsidedown Coffee Cake, Gluten Free Style

Anthony LOVES my original Pineapple Turn A Frown Upside-down Coffee Cake but he has not been able to eat it since going gluten free about a month ago.  So, I was determined to use my traditional recipe to reconstitute a gluten free version.  I am so glad I did!  The cake is amazing:  rich, moist, and delicate with a hearty brown sugar pineapple crust.  Yes, this recipe is one of those "pure indulgences" that isn't even the smallest bit healthy.  But, hey, everyone deserves a little dessert!  ... and did I mention it's DELICIOUS?!?! 

I serve mine warm with vanilla ice cream
 1 stick butter for topping + 1/2 stick butter for cake
1c brown sugar for topping + 1/2c brown sugar for cake
1 or 2 cans pineapple rings in juice (reserve 1/2c juice)
2c Pamela's Gluten Free Baking Mix
2tsp baking powder
1/2tsp baking soda
3/4tsp fine sea salt
3 large eggs
1/2c granulated sugar
1tbs vanilla extract

1. Preheat oven to 350F.  Line a 13x9" pan with parchment or nonstick foil.  Pat pineapple rings dry with a paper towel.  Meanwhile, heat 1 stick of butter in a saucepan over low until melted.  Add 1c brown sugar and stir, raising the heat to medium until boiling.  Pour into the bottom of a 13x9 inch pan and place pineapple slices in a single layer on top.  Let cool slightly while you put together the cake batter.
2. Mix dry ingredients together and set aside.  Beat together 1/2 stick butter with 1/2c brown sugar and 1/2c granulate sugar until combined.  Add eggs and vanilla.  Continue to beat.  Add 1/2 of the dry mix and beat, then add 1/2c reserved pineapple juice and finish with the last of the dry mix.  Continue to beat 2 minutes or until combined and very smooth.
3. Carefully pour batter over the prepared pan and spread evenly.  Bake in the center of a preheated oven for about 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the oven comes out clean.  Let cool for 2 minutes only and then invert the cake onto a serving tray.  Continue to cool for a few more minutes.  I like to serve mine warm with ice cream but it is also delicious chilled or at room temp.

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