Thursday, February 2, 2012

Pineapple Upside Down Cake

Since today is Thursday, and I don't teach on Fridays, I thought I should celebrate the end of another work week. Also, it's my half birthday, and that is clearly deserving of recognition, no? I mean, 35 1/2 is kind of a big deal! So I decided to make a pineapple upside down cake.

But, as you know, we don't do gluten or eggs in my house. And also, while I love to bake, I often find myself choking a little at the amount of sugar and butter (or oil) that many recipes call for. I mean, I like fat and sweet as much as the next person...especially fat...but man. There's gotta be balance, you know?

Anyway, I read a few pineapple upside down cake recipes, compared proportions in a half-assed way, and did the following.

1. Melted 2 T of salted butter in a 7x11 pan. Then added 4 T of brown sugar, and topped it all with pineapple chunks.

2. Mixed 2 T of salted with somewhere between 1/4 and 1/3 c of granulated sugar. I beat them a little while, then added some vanilla, and some rum.

3. Added 1.5 cups of GF flour mix (for this kind of thing I use a blend of brown rice, potato and tapioca), 1/2 tsp kosher salt, 2 tsp baking powder, 1/4 tsp baking soda, and somewhere between 1/2 and 3/4 tsp xanthan gum. Mixed that all up with the butter, sugar etc.

4. It was not battery, not in the least.

5. So I used an idea from Smitten Kitchen and added pineapple juice til it looked battery. This did double duty actually, as I'd been planning to add some vinegar since the acidity, combined with the baking soda and baking powder, provides lift and fluffiness in egg free recipes. But pineapple juice is acidic too, and adds sweetness and pineapple flavor!

6. Then I spread the batter on the pineapple and put it in a 350 oven and cooked about 35 min.

Verdict: Yum! The amount of sugar was totally fine (maybe even more than needed). Next time I'm going to up the butter a bit, but over all, a success. I'd post a picture but, you know. We ate it.

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