Gluten-Free Grilled Pineapple Upside-Down Cake

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Gluten-Free Grilled Pineapple Upside-Down Cake
Prep Time
30 min
Cook Time
45 min
Yield
10 servings
Recipe by: TermiNatetor's Family Kitchen

Don't miss out on dessert with this gluten-free recipe!

Ingredients

Topping

  • 4 tablespoons butter
  • ¾ cup light brown butter
  • 3 tablespoons brandy
  • 1 pineapple, peeled, cored, and sliced into rings
  • 13 Maraschino cherries

Cake

  • 1 cup gluten-free all-purpose flour
  • ½ cup brown rice flour (organic)
  • 1 ½ teaspoons baking powder
  • 3 tablespoons gluten-free cornmeal
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter
  • 1 cup coconut sugar, plus 2 tablespoons for the egg whites
  • 4 Eggland’s Best Eggs (large), separated
  • 1 ½ teaspoons vanilla extract
  • 2/3 cup sour cream
  • 1 ¼ cup toasted pecans

Glaze

  • 1 ½ cup confectioners’ sugar
  • 5 tablespoons pineapple juice
  • 2 tablespoons low-fat milk
  • 1 teaspoon vanilla extract

Nutrition

Serving Size
1
Calories
755
Fat
30 g
  Saturated Fat
14 g
Cholesterol
115 mg
Sodium
330 mg
Carbohydrates
120 mg
Dietary Fiber
4 g
Protein
7 g
Preparation

Preheat the oven to 350 degrees.

Topping

In a medium saucepan, stir the butter and brown sugar until melted.

Once the butter is melted, gently stir in the brandy, allowing the mixture to bubble a bit. Carefully pour the butter-sugar mixture into a 10-inch cake pan.

Arrange the pineapple slices in the pan before placing each Maraschino cherry in each pineapple round and on the sides. Set pan aside.

 Cake

In a large mixing bowl, whisk together the flours, baking powder, cornmeal, and salt. Set aside.

In a stand mixer with a paddle attachment, cream the butter and sugar until fluffy.

Add in the egg yolks and vanilla and beat until well combined.

Add one third of the dry mixture, beating, then adding a third of the sour cream. Do this alternating until all the parts are incorporated. Fold in the toasted pecans.

In a stand mixer with a paddle attachment, beat the egg whites until soft peaks form, then add the remaining 2 tablespoons of sugar and whip this mixture until stiff peaks form.

Fold half of the egg whites into the batter before incorporating the rest. By adding a bit of the egg whites first, this helps the batter become lighter and no deflate the whites.

Spread the batter evenly over the fruit and bake cakes for 45 to 50 minutes, until a toothpick inserted into the cake comes out clean.

Allow the cake to sit for a minute, then run a knife around the edge and invert a serving dish on top. Turn the skillet and serving the dish over, gently rap the bottom of the skillet. Allow cake to cool slightly on a wire rack before serving.

Glaze

In a medium mixing bowl, whisk together the confectioners’ sugar, pineapple juice, milk, and vanilla until smooth glaze forms.

Drizzle over top of the cooling cake.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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