Gluten-Free Pineapple Upside Down Cake
Servings: 12 Servings
Ingredients
Topping
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
- 1 pinch salt
- 1 20 oz can pineapple slices
- 1 jar maraschino cherries
Cake
- 1/2 cup vegetable oil
- 3 large eggs separated
- 1/4 cup sour cream
- 1 tsp vanilla
- 3/4 cup sugar
- 1 1/2 cup gluten-free flour
- 1 1/2 tsp baking powder
Instructions
- Preheat the oven to 350 degrees.
- Drain the juice from the pineapple and maraschino cherries. Set the fruit aside. Return the cherry juice back into the jar for the remaining cherries.
- Line the bottom of a 9 inch cake pan with parchment paper. Grease the sides of the pan.
- Mix brown sugar and pinch of salt in a small bowl.
- In a microwave safe dish, melt the butter. Pour the butter into the bottom of the pan. Sprinkle the brown sugar mixture over the butter.
- Arrange the fruit in desired pattern. Return unused cherries to the jar.
- Measure out gluten-free flour and baking powder into a small bowl and set aside.
- In a separate bowl mix oil, egg yolks, sour cream, vanilla. Slowly stir in the sugar and mix until combined.
- Add the flour mixture to the batter.
- Using the whisk attachment, beat the egg whites until stiff peaks form.
- Gently fold the cake batter into the egg whites until thoroughly mixed. Folding in a third of the batter at a time.
- Pour the batter over the top of the fruit.
- Bake for 40 minutes until an inserted toothpick comes out clean.
- Cool on a wire rack for 10-15 minutes.
- Turn out onto a cake plate and remove the parchment paper. Serve immediately.
