Pineapple Upside-Down Cake
You can never have too many dessert recipes, so give Pineapple Upside-Down Cake If you have canolan oil, salt, baking powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat the oven to 325°F. Line a 9-inch cake round with parchment paper and lightly coat with coconut oil.
In a small bowl, whisk together the sugar and the 2 teaspoons cinnamon.
Sprinkle the bottom of the cake pan with the cinnamon-sugar mix. Arrange the pineapple slices over it. Set aside.
In a medium bowl, whisk together the flours, potato starch, arrowroot, cinnamon, ginger, baking powder, salt, xanthan gum, cardamom, and baking soda.
Add the agave nectar, the 1/2 cup coconut oil, the applesauce, vanilla, and hot water. Stir with a rubber spatula until the batter is smooth.
Pour the batter over the pineapple.
Bake for 20 minutes, rotate, then continue baking until a toothpick inserted into the center comes out clean, about 20 minutes more.
Let cool in the pan on a rack for 30 minutes. Run a knife along the pan’s edge and invert onto a serving plate.
Reprinted with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter
Erin McKenna is the chef and owner of Baby