Gluten Free Mini Pineapple Upside Down Cakes Food

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F. Move oven rack to lowest position (remove other racks).
• In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
• In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
• Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
• Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake. Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.

PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
• Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
• Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

MINI PINEAPPLE UPSIDE DOWN CAKES

Steps:

• Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
• In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
• In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
• Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
• Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.

GLUTEN-FREE MINI PINEAPPLE UPSIDE DOWN CAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 1-quart saucepan, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar. Evenly divide mixture among muffin cups, about 1 rounded teaspoon per cup. Arrange trimmed pineapple slices on top of sugar mixture, and place a cherry, cut side up, in center of each. Set aside.
• In small bowl, mix flour blend, xanthan gum, cinnamon, baking powder and salt. In large bowl, beat 1/3 cup butter and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in eggs 1 at a time, until just combined. Stir in vanilla. On low speed, alternately stir in flour blend mixture and buttermilk; mix until just combined. Pour batter evenly into muffin cups (cups will be full). Place muffin pan on foil-lined cookie sheet.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. Turn cookie sheet upside down over pan, and carefully turn pan over to release cakes. Rearrange pineapple and cherries if needed. Serve warm.