Pineapple Upside Down Cake
Pineapple Upside Down Cake
This recipe uses the white rice flour version of Yellow Cake poured atop a brown sugar and pineapple base. Then it is inverted after baking.
Servings
2
Ingredients
- 1 pineapple slice
- 1 dark brown sugar
- 1 maraschino cherry or several raisins
- 1 egg
- 1.5 tablespoon canola oil
- 1/16 teaspoon salt
- 2 1/2 tablespoon white rice flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon sugar
- 1/8 teaspoon vanilla
Directions
- Prepare the base.
- Spray a 2-cup ramekin with nonstick cooking spray. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.
- In small bowl or cup, briefly beat egg until almost uniform in color. Add remaining ingredients and mix well to combine.
- Pour batter over prepared base and tap ramekin to level batter. Microwave on high for 2 minutes.
- Cake will rise and then settle a little during baking.
- Gently remove from dish, invert, and cool.