*My computer's been broken for a solid week and I'm so happy to finally be back on-line and share some of the food I've been cookin' up this week! Yeeeaah!!!
You might be wondering why I posted a pineapple upside down cake recipe when I already have one on my site. Here's the story:
I had small procedure done at the hospital awhile back. Then, while still feeling a bit loopy I decided to make cupcakes... bad idea. I know.
My cupcakes fell horribly. I made another batch. Again, they fell. So after a 3rd batch, feeling very disgusted and still a little loopy, I deleted my recipe and threw away my hard copy.
Turns out, my oven was on the wrong temperature! Wront Wro!!! Currently I have no yellow cake recipe posted and my pineapple upside down cake recipe says "use your favorite yellow cake mix."
My previous recipe used coconut flour but as it turns out, I don't tolerate coconut flour very well. So I came up with a perfect yellow cake recipe that is tender, moist, easy, and uses almond flour. Then I used my new yellow cake recipe to make a traditional pineapple upside cake baked in an iron skillet. So here it is:
Yellow Cake Recipe
1/2 C Earth Balance Butter, Room Temperature
2/3 C Granulated Sugar (I Use Coconut Palm Sugar)
3 Large Eggs
1 1/4 C Blanched Almond Flour, Honeyville Brand
3/4 C Arrowroot Flour
2 Tbsp Psyllium Husks (preferred) or 1 tsp. xanthan gum
1 1/2 Tsp. Baking Powder (Grain Free Baking Powder Recipe)
1/4 Tsp. Sea Salt
2 Tsp Pure Vanilla Extract (For Pineapple Upside Down Cake Reduce vanilla to 1 Tsp., omit lemon juice, and Add 2 Tbsp. Reserved Pineapple Juice)
1 Tsp. Lemon Juice
1/4 C SO Delicious Coconut Milk or preferred Milk Alternative
Pineapple Upside Down Cake
1/2 C Earth Balance Butter
1 20-Oz. Can Sliced Pineapples, 2 Tbsp. Juice Reserved
1/2 C Coconut Palm Sugar or Brown Sugar
Cherries, optional
1. Set out butter to bring to room temperature.
2. Preheat oven to 350 degrees.
3. Whisk together the almond flour, arrowroot, baking powder, salt, and psyillium husks until there are no more lumps.
4. Beat together the butter and sugar on high until well combined.
5. Add the eggs, one at a time, scraping down the bowl a necessary.
6. Slowly add the dry ingredients, milk, vanilla, and pineapple juice until well combined scraping down the bowl as needed.
7. For Cupcakes- Line a muffin tin with baking cups and divide batter between 12 baking cups. Bake 17 - 20 minutes. Allow to sit 2 minutes in pan then transfer to wire rack to cool completely. Frost as desired.
For Cake- Spray a 9 or 10 inch round pan with cooking oil and lightly dust with arrowroot flour. Pour in batter and bake 25 - 30 minutes or until a toothpick comes out clean. I have to be honest and tell you that I forgot to time my cake - sorry!!! So I'm not exactly sure how long I baked it, but I think it was around 25 to 30 minutes! Cool Completely before frosting.
For Pineapple Upside Down Cake- Melt the butter in a 10-inch iron skillet over medium heat. Swirl to thoroughly coat the skillet.
8. Sprinkle the coconut palm sugar over the butter, making sure it's evenly distributed. Do not stir.
9. As soon as the sugar dissolves, place a layer of pineapple slices over the top, you don't have to use the entire can. If desired place cherries in the center of the pineapple slices (I totally forgot the cherries!)
10. Pour the batter over the pineapples and transfer skillet to oven. Bake 25 - 30 minutes or until toothpick inserted into middle comes out clean. Again (if you saw the cake recipe on step 7) I have to be honest and tell you that I forgot to time my cake - sorry!!! So I'm not exactly sure how long I baked it, but I think it was around 25 to 30 minutes!
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