Thursday, March 8, 2012

Mini Almond Pineapple Upside Down Cakes


Cakes:
1 1/2 cups almond flour
1/2 cup superfine sugar
2 large eggs, room temperature
1 1/2 teaspoons GF baking powder
Pinch of salt
1 teaspoon vanilla
1/2 cup milk
4 tablespoons melted butter

Combine all the dry ingredients. Whisk all the wet to combine. Add wet to the dry ingredients. Fold to combine.

Preheat oven to 375 F

Pineapple Topping:
2 cups fresh pineapple, chunks or crushed
2 tablespoons coconut oil or melted butter
2/3 cup raw honey or raw brown sugar

Grease 6 4 ounce ramekin bowls. Divide melted butter or coconut oil evenly amongst ramekins and add brown sugar or honey, then pineapple.

Pour batter into ramekins about 3/4 full.

Bake for 40 minutes or until a stick inserted into the middle comes out clean. Remove from the oven and run a knife around the edges to loosen. Turn warm cakes upside down onto a serving platter.


3 comments:

GLENDA said...

THESE LOOK REALLY GOOD. SO I DO BELIEVE I WILL HAVE TO TRY THEM. AND MY GRANDMA ALWAYS HAD A HOMEMADE CAKE SITTING ON THE END OF THE TABLE SO THAT WHEN US KIDS CAME IN WE COULD GO BY AND GET A LITTLE ICING. SURE DO MISS THOSE DAYS. GRANDMAS ARE GREAT AND TEACH US SO MUCH...THANKS

Vicky said...

These look so good! They're quite similar to my peach pudding cakes recipe I recently posted so I know they will taste delicious!

Mia said...

thank you!

Trending Now