This Gluten free Pineapple Upside-down Cake is one of my favourite cakes.
I just love when its fresh from the oven and you pop it out of its tin. It has such a golden yellow colour and then you get that lovely red shine off the cherry halves. I like to make mine in a 1lb loaf tin. I find it looks so much more stunning as a loaf but this same recipe will work baked in a sandwich tin also.
I just love when its fresh from the oven and you pop it out of its tin. It has such a golden yellow colour and then you get that lovely red shine off the cherry halves. I like to make mine in a 1lb loaf tin. I find it looks so much more stunning as a loaf but this same recipe will work baked in a sandwich tin also.
I like to have mine with yummy warm custard, have yours with anything you want, it is also nice with ice cream or just plain cream.
Gluten free Pineapple Upside-down Cake
Prep time
Cook time
Total time
Serve this delicious dessert with custard or cream.
Author: Laura Blaine
Ingredients
- 100g/4oz Butter
- 100g/40z Caster Sugar
- 2 Eggs
- 150g/6oz Gluten free Self Raising flour
- 1Tbsp Pineapple Juice
- For the glaze on top:
- 50g/2oz Butter
- 50g/2oz Demerara Sugar
- 1 Small can Pineapple Rings
- A few Glace Cherries (Halved)
Instructions
- Preheat oven to 180*C/Fan 170*C/ Gas mark 5.
- Grease a loaf tin.
- Mix the 50g butter with the 50g demerara sugar.
- Spread this on the base of the tin.
- Arrange pineapple rings in the base of the tin then the cherries in the centre of the pineapple rings with the round side down.
- Make the cake mixture by placing all the ingredients in a large bowl and beat until smooth.
- Spread this mixture over the pineapples and cherries.
- Bake for 30-40 minutes until nice and golden and springy to touch.
- Remove from the oven and turn upside down to remove the cake.
- Serve with cream or custard.
- Enjoy!
