Gluten Free Mini Pineapple Upside-down Raspberry Cakes
 
Prep time
Cook time
Total time
 
Moist and sweet mini gluten free pineapple upside-down cakes baked with raspberries for a fresh twist.
Author:
Recipe type: Dessert
Serves: 14 cakes
Ingredients
  • For Cake:
  • 1 stick butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup orange juice
  • ¾ cups plain nonfat Greek yogurt
  • ½ cup gluten free oat flour
  • ½ cup potato starch
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¼ white rice flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • slightly greater than ½ teaspoon xanthan gum*
  • For Caramel Topping:
  • 2 tablespoons butter
  • 2 tablespoons light corn syrup
  • ¼ cup plus 2 tablespoons brown sugar
  • Extra:
  • Small can pineapple tidbits
  • ½ pint raspberries
  • Whipped cream (optional)
Directions
  1. In a small bowl, mix together orange juice and Greek yogurt until smooth and allow to come to room temperature. Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray and set aside.
  2. In a small saucepan, begin making caramel topping. Place butter, corn syrup, and brown sugar in saucepan and melt on low heat until sugar is dissolved, stirring occasionally. This should take about 3-5 minutes. Remove from heat. Scoop about ½ tablespoon of caramel sauce into each muffin tin (enough to thinly coat the entire bottom). You should have enough for about 14 muffin tins.
  3. Drain pineapple tidbits and place 4-5 tidbits on top of the caramel topping in a star shaped pattern. Slice 7 raspberries in half (or keep whole if they are small) and place in the middle of each muffin well.
  4. Begin making cake batter by creaming together the butter, granulated sugar and brown sugar in a stand mixer or in a large bowl with a handheld mixer until light and fluffy, 3-5 minutes. Add eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl. Add vanilla and beat until combined.
  5. In a smaller mixing bowl, sift together oat flour, potato starch, almond flour, coconut flour, white rice flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  6. Add half of your sifted dry ingredients to your egg mixture and mix on low until combined. Add your orange juice/yogurt mixture and mix on low until combined. Add remaining dry ingredients and mix until combined. Mix on medium speed for an additional minute.
  7. Divide batter between 14 muffin tins (about ¼ cup batter in each tin) until about ⅔ way full. Bake at 350 degrees for 20-22 minutes or until tops spring back at touch of a finger or toothpick inserted into middle of cakes comes out clean, or with few crumbs.
  8. Cool cakes in tins on a cooling rack for 5 minutes. Place top of cooling rack on top of cakes. Holding the pan and cooling rack together, flip muffin tin over and give a slight jiggle to release cakes. Replace any missing pineapple pieces that stuck to tin or moved positions.
  9. Serve cakes warm with whipped cream or ice cream and fresh raspberries.
Notes
*Measure xanthan gum so that it barely heaps over a ½ teaspoon. About ⅛ teaspoon more than the ½ teaspoon.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-mini-pineapple-upside-down-raspberry-cakes/