PINEAPPLE UPSIDE DOWN CAKE
By Sondra Plaisance
¼ cup salted butter melted
½ cup brown sugar light or dark tightly packed
20oz can- Crushed pineapple (strained, keep the juice) or 10 pineapple slices (patted dry)
½ cup unsalted butter softened to room temperature
¾ cup granulated sugar
2 large eggs room temperature preferred
2 teaspoons vanilla extract
1 AND 1/8 CUP CASSAVA FLOUR
1 ½ teaspoons baking powder (Add 1/8 more for a fluffier cake)
¼ teaspoon salt
½ cup whole milk OR substitute 1/2 cup pineapple juice for more flavor
DIRECTIONS FOR TOPPING
1) Preheat oven to 350F.
2) Pour ¼ cup salted, melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
3) Sprinkle brown sugar evenly over butter.
4) Spread crushed pineapple evenly in pan and using a spoon or spatula, spread pineapple upwards around the edges.
5) If using slices---Arrange pineapple slices over the bottom of the pan, slice leftovers in half and arrange up the sides of the pan.
6) Arrange cherries in pan, pushing lightly into the pineapple.
DIRECTIONS FOR THE CAKE
1) Preheat the oven to 375°F.
2) Beat butter, vanilla and sugar in medium-sized bowl until creamy and well-combined.
3) Add eggs, beating one at a time until combined.
4) In a separate bowl, whisk together flour, baking powder, and salt.
5) Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).
6) Pour batter evenly over prepared cake pan over the pineapple/cherry layer.
7) Bake on 350F for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
8) Allow to cool for 15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
HOW TO FLIP THE CAKE ON A PLATE:
Using a knife, make sure the sides of the cake aren’t sticking to pan. Place heatproof platter/plate over the pan; turn plate and pan over. Leave pan over the cake for a few minutes so toppings can drip down onto the cake. Tap the top in a couple areas then remove the pan. If you still have fruit stuck on the pan, use a spoon to remove it and place it back on the cake.
Serve it warm or at room temperature.
WHEAT FLOUR VS CASSAVA FLOUR
Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.
1 ½ tablespoons
1/8 cup +1 tablespoon or 3 tablespoons
1/4 cup + 1 tablespoon
1/4 cup + 1/8 cup
1/2 cup + 1/8 cup
1/2 cup + 1 ½ tablespoon
3/4 cup + 2 table spoons
ORIGINAL RECIPE VS CASSAVA FLOUR
Original Recipe (Baking Soda or Baking Powder)
BAKING SODA OR BAKING POWDER
WHEN SUBSTITUTING CASSAVA FLOUR
IN BAKED GOOD
1 ½ teaspoons
1 ½ teaspoon
2 ½ to 3 teaspoons
3 ½ to 4 teaspoons