Gluten Free Pineapple Upside Down Cake

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Gluten Free Pineapple Upside Down Cake

gluten_free_pineapple_upside_down_cake

Prep Time: 30 Minutes

Total time: 1 Hour

Topping

  • 2 tablespoon butter
  • ½ cup brown sugar
  • 1 can pineapple slices, drained
  • 3 maraschino cherries, halved

Cake

  • 1 cup fonio flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup butter
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ cup buttermilk

Instruction

  • Preheat oven to 375°F. Spray a medium size pan.
  • In a saucepan, melt 2 tablespoon butter. Stir in ½ brown sugar.
  • Pour mixture into the pan.
  • Arrange pineapple slices on top of mixture, and place a cup cherry, cut side, in center of each. Set aside.
  • In a small bowl, mix fonio flour xanthan gum, cinnamon, baking powder and salt.
  • In a bowl beat butter brown sugar until light and fluffy.
  • Add eggs 1 at the time, stir vanilla and buttermilk.
  • Pour mixture into the pan. Place pan on foil cookie sheet.
  • Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool span for 30 minutes.
  • Turn cookie sheet upside down to release cake.
  • Serve warm.