Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul's 2018 birthday and a dinner club dinner.
Ingredients
- butter: 0.25 cup
- light brown sugar: 0.75 cup
- pineapple juice: 1 Tbsp
- dark rum: 1 Tbsp (optional)
- pineapple - peeled, cored, and: 0.5 piece (sliced, fresh)
- butter: 0.5 cup
- ¼ cups gluten-free all-purpose baking flour: 1 piece
- almond flour: 0.25 cup
- white sugar: 0.5 cup
- ⅛ teaspoons baking powder: 2 piece
- salt: 0.5 tsp
- ground cardamom: 0.125 tsp
- eggs: 2 piece
- milk: 0.5 cup (cold)
- maraschino cherries: 1 jar (4 ounce jar, for garnish)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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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.
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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.
