A guest post from Ali:
Today I made a new gluten free version of our favorite Pineapple Upside Down Cake with masa flour and almond meal. The cake turned out light and moist and tasted just like a yellow cake mix! My family adores the pineapple mixed with coconut sugar, butter and cinnamon for the topping, but another wonderful variation we love is ripe peaches and using almond extract instead of vanilla. Yum.
Makes 12 servings
- 1 1/4 cups (gluten-free) organic masa flour
- 1 cup almond meal, finely ground (I use almond meal, not flour)
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter or Earth Balance, softened
- 1/4 cup coconut oil, softened
- 1 cup organic coconut palm sugar (or/sugar free alternative of your choice)
- 3 large eggs
- 1/2 cup organic plain yogurt (or dairy free yogurt)
- 2 tablespoons lemon juice
- 1 teaspoon pure gluten free vanilla extract
- 1 small ripe organic pineapple, peeled, cored and sliced or 1 (20 ounce) can unsweetened organic pineapple rings, drained (I’ve also made this with 3 large ripe organic peaches, peeled and sliced thick)
- 1/4 cup ( 1/2 stick) butter or Earth Balance
- 1/2 cup organic coconut palm sugar (or/sugar free alternative of your choice)
- 1 teaspoon gluten free cinnamon
Instructions for the cake:
Preheat oven to 350 degrees. A large 12″ cast iron skillet works best or grease a 10″ springform cake pan.
Grind apx 3/4 cup of raw almonds in a coffee mill or food processor. Measure again after grinding and sifting to make 1 cup. Don’t over grind or you will make almond butter!