Sunday, February 13, 2011

Sweetheart Upside Down Cake

Perfect for a romantic dessert, this gluten free pineapple upside down cake is delish!  In honor of valentine's day, I'm thinking of making steak and lobster (which i have neeeeever cooked before), and this cake! This recipe is slightly adapted from Recipes for the Specific Carbohydrate Diet by Raman Prasad (a great book).  The picture of this cake in the book looks flatter and denser, but when I've made it it turns out thicker- but still dense like a pound cake, and there is nothing wrong with that. 

Sweetheart Upside Down Cake

2 C blanched almond flour
3 eggs
1/4 C (4 T) butter, melted
1/2 C honey
1 tsp GF vanilla extract
1/4 tsp cinnamon
1/4 tsp salt
1 can of sugar free pineapple slices, or one fresh pineapple, sliced (there will be some left over for both)

Preheat the oven to 350
In a food processor (for a smoother texture) mix the eggs, honey, cooled melted butter, and vanilla.
Stop the machine and scrape down the edges.
Add the blanched almond flour, salt and cinnamon.
Mix again and scrape down the edges. Mix one final time.

Line the bottom of a 9 inch circular baking dish or spring form pan with parchment paper and then grease the paper and pan with butter.
Place the pineapple slices in the bottom of the dish.
Pour the batter over the pineapple slices and bake for 40-45 minutes. 
Let cool on a rack, then loosen the edges and serve! 


Priscilla said...

Hi there, Happy Valentine's Day! This cake looks yummy. I'm thinking about maybe testing out my almond flour today to make macarons perhaps... Hope your lobster turns out well!

Anonymous said...

This is the exact recipe posted in the SCD diet cookbook....

Mollie Frances said...

Hi there,

this is a very similar recipe to the one found in the book, "Recipes for the Specific Carbohydrate Diet" by Raman Prassad. A fantastic book. I increased the amount of vanilla extract and added salt- so there are a couple differences.

Clarissa Duran said...

I used this as a guide to make my coconut-pineapple upside down cake, I've added, shredded coconut, a little bit of coconut oil and did not use cinnamon and added Greek non fat yogurt. It came out great... But noticed 350 was too hot..decreased it to 325 and left it total 30 mins in the oven.

Anonymous said...

The recipe worked out great. My family loved it!

Mollie Mahon said...

That's great! Glad your family enjoyed it

Anonymous said...

Currently baking :) can'take wait to try. I meant to put the cherries in though as my husband prefers them in, but I blanked! Oops. Been searching for GF as I am new to this and can no longer have gluten or dairy since my twins were conceived! Thought I would go back to normal but turns out that my body is fed up with gluten and dairy! Obviously I changed the recipe slightly to accomidate,but still super thrilled to find a GF version with almond flour! Can't stand coconut!

Anonymous said...

Anyone know if adding a teaspoon of baking powder would make this lighter?