Since learning I am sensitive to gluten, I have worked very hard to avoid it in my diet. I have also strived to avoid carbs and sugar as well. I do, however, enjoy sweets on occasion. I have been working to adapt many of my favorite recipes to be gluten-free. I am not perfect. I still eat dairy products, sugar, and even fast food at times. While this recipe is gluten-free and organic it contains dairy and is high in fat, sugar, and carbs, so enjoy in moderation. The ingredients can be substituted if you wish; however, it may change the nutritional content a bit. I use all organic and gluten-free ingredients, but you can use whatever you have readily available. Dairy and sugar alternatives can be used if those are ingredients you choose to avoid. You could even substitute for flour that is lower in carbs if you wish. You can use fresh sliced pineapple as a substitute for canned if you do not use canned goods.
This post may contain affiliate links. Please read my Terms & Conditions and Privacy Policy.
Ingredients
3/4 Cup Organic Butter, melted
1 1/4 Cup Organic brown sugar, packed
1/4 Cup Organic granulated sugar
1 2/3 Cup Gluten-free all-purpose flour
1/2 Tsp Aluminum-free baking powder
1/4 Tsp Bob’s red mill baking soda
1/2 Tsp Sea salt
1/4 Cup Organic Greek yogurt (vanilla bean), room temperature
1/4 Cup Organic half and half or milk, room temperature
1 egg, room temperature
1 Tbsp. Organic vanilla extract
1 Can Organic sliced canned pineapple, drained - SAVE THE JUICE FOR THE CAKE!
18-20 Organic fresh or frozen sweet dark cherries
Instructions
Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper.
Melt 1/4 cup butter and add to a 9-inch springform pan. Sprinkle 1/2 cup brown sugar over the melted butter. Arrange about 8 pineapple slices on the bottom of the pan and place the cherries in the open spaces between slices and inside the holes.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a medium pot, melt 1/2 cup butter, then whisk in 3/4 cup brown sugar and granulated sugar, breaking up the clumps in the sugar. Whisk in the egg, yogurt, cream/milk, 1/2 cup pineapple juice (reserved from the canned pineapple), and vanilla.
Stir in the dry ingredients until fully incorporated.
Pour the batter over the pineapple slices and bake at 350 degrees for 45-65 minutes or until a toothpick comes out clean. Cover with parchment paper if it begins to brown before fully cooked.
Remove the sides and allow the cake to cool for 15-20 minutes before inverting it onto a serving tray.
The nutritional content information below is for a 9-inch cake is cut into 10 slices.
Comments