Gluten free Pineapple upside down cake

Mushroom Shrimp Fonio‏
May 14, 2016
Gluten free Fonio cookies
May 14, 2016

Gluten free Pineapple upside down cake

Total time: 1 Hour

Prep time: 30 Minutes

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

    Instructions

    • 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 30minutes. Turn cookie sheet upside down to release cake.
    • Serve warm

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