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Pineapple Upside-down Cake
Ingredients
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4 tablespoons unsalted butter, divided, melted
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1/4 cup + 3 tablespoons dark brown sugar, divided
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1/2 fresh pineapple, cut lengthwise into quarters, cored, sliced crosswise into 1/4-inch slices
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3/4 cup gluten free all-purpose baking flour
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3/4 cup whole-grain cornmeal
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1 1/2 teaspoons baking powder
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1/4 teaspoon sea salt
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3/4 cup fresh pears, about 2 pears, peeled, grated and drained of excess liquid if juicy
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3 eggs, lightly beaten
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3 tablespoons honey
Preparation
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Preheat oven to 350F
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In a 10 1/2-inch x 1 1/2-inch deep heavy-duty skillet, heat 1 tablespoon of the butter with 3 tablespoons of the brown sugar, stirring until butter is melted and the mixture is evenly distributed in the skillet.
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Arrange the pineapple slices, slightly overlapping, in concentric circles on top of the butter/sugar mixture.
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Cook for about 8 - 10 minutes or until the pineapple wilts slightly, and the juices bubble up around it.
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Meanwhile in a medium bowl, combine the flour, cornmeal, baking powder, salt and 1/4 cup of sugar.
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In a small bowl, combine the melted 3 tablespoons of butter and grated pears, and eggs and whisk to blend ingredients.
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Make a well in the middle of the flour mixture and pour in the liquid ingredients and stir until just incorporated.
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Spoon mixture into a zip-seal bag, cut a 1/2-inch hole in one corner of the bag and pipe the cake mixture on top of the pineapple in the skillet.
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Bake in preheated oven until springy to the touch, about 20 minutes
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Allow to cool slightly, loosen cake from the pan and invert onto a serving platter.
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Drizzle cake with the honey while still hot so it soaks in. Delicious served warm with a small dollop of frozen yogurt or frozen coconut milk ice cream!
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This recipe does not meet MHelathy Guidelines.
1/2018
