Allergy free Pineapple Upsidedown Cake

¼ Cup unsalted butter

2/3 Cup Brown Sugar

Slices of Pineapple in juice

½ Teaspoon Zanthum gum

1 Cup raw sugar

1/3 Cup Applesauce

1 ½ Teaspoon Baking Powder

½ Teaspoon Salt

¾ Cup So Coconut milk

1 Egg

1 1/3 Cup Rice flour mix

Marchino Cherry's (opt. Only use if not allergic)

Sift Dry ingredients (except the raw sugar)

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Basic Buttercream Frosting

 Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

 

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Note: If using in a piping bag, be aware that this icing melts easily and the heat from your hands can let this occur. Also, be cautious to not set desserts with this frosting outside in the heat of the sun. 

Basic Cream Cheese Frosting

This is our basic Cream Cheese Frosting recipe that we use for most recipes.

Ingredients

3/4 Cup of Butter, softened

6 oz Cream Cheese, softened

1 Tsp Vanilla extract

3 Cups Confectioners Sugar

Directions
1. In a mixing bowl whip Cream Cheese until light and fluffy.
2. Add Butter. Beat well.
3. Add Vanilla. Gradually beat in Sugar.

Use immediately or store in fridge

Pineapple Upside Down Cake

IGREDIENTS

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices canned pineapple in juice , drained
9	maraschino cherries without stems, if desired
1 1/3	cups all purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Classic White Cake

Ingredients                

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper            

Directions           

The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.

       

1. Set a rack at the middle level of the oven and preheat to 350 degrees.

2. In a large mixing bowl, beat butter until thuroughly beated. Add sugar and continue to beat for about 5 minutes, until light and fluffy.

3. In a separate bowl stir together flour, baking powder and salt. Set aside.

4. Combine egg whites, milk and vanilla extract.

5. With a flour sifter add the flour  and milk mixture alternatly to the butter mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.

6. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

7. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

       

Variation:

       

CLASSIC YELLOW CAKE: Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.

    
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