![]() ![]() I took my favorite brownie recipe and turned it up a notch with a few simple additions. Is this too much? I’m not sure but I love these brownies! My favorite ice cream is chocolate and loaded with sweet swirls of marshmallow and caramel with tiny chocolate fish running through it…can you guess which one it is? These decadent brownies were inspired by my love for this combination of flavors. *Sauce thickens as it cools, so microwave it for a few seconds if you need it to be more pourable. If you need to save it, be sure to store in the refrigerator. The cake is best eaten the day it is made due to the high moisture content of the fruit. Drizzle extra brown sugar sauce* over the top of the cake or on individual slices. ![]() Invert cake onto a plate and let cool completely. Let cake cool for 20 minutes and then run a knife around it to loosen it from the pan. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. If the cake is browning too quickly, cover it loosely with foil. Bake for about 35-45 minutes, rotating the pan halfway through cooking. Spoon the batter over the pineapple slices in the pan and level the surface. Add eggs, sour cream, pineapple juice, applesauce and vanilla extract. beat together butter and sugar until smooth. Stir thoroughly and pour/spread 1/2 this mixture over pineapple slices in the baking pan. Sugar should dissolve a bit and the liquid will be less grainy. In a microwave-safe bowl or pan, heat the butter and sugar until the mixture comes together and boils for a minute. In a medium-sized bowl, whisk together the dry ingredients and set aside. Layer pineapple slices in the bottom of your baking pan and add cherries into the center spaces. Preheat the oven to 350F and set the rack to the middle position. Enjoy ~CarolynĪdapted from Sally’s Baking Addiction’s recipeġ 1/4 cup Cup4Cup Multipurpose Gluten-Free Flourġ/4 cup pineapple juice (from canned pineapple slices) Make this cake and get a slice of childhood memories on your plate. Then, all that richness soaks into the vanill /pineapple cake below. The good news is, it’s easy and tastes every bit as good as you remember but with no wheat! Rich brown sugar and salty butter form a sweet caramel topping that makes the tangy pineapple come alive. Like many old recipes, the only way you get to eat Pineapple Upside Down Cake gluten-free is to make it yourself. ![]()
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