Ultra-Moist Cornmeal Upside-Down Cake

Ultra-Moist Cornmeal Upside-Down Cake
4 from 1 ratings
From "The Complete Guide to Naturally Gluten-Free Foods, " this incredibly moist and flavorful cake is made with cornmeal, which adds a distinct texture. Serve with a dollop of freshly whipped cream.
  • 1 ⁄4 cup unsalted butter
  • 3 ⁄4 cup packed dark brown sugar
  • 9 slices fresh or canned pineapple, plus 1⁄2 cup pineapple juice, reserved for cake batter
  • 1 ⁄3 cup canola oil
  • 2 eggs
  • 1 ⁄4 cup plain yogurt, store-bought or homemade
  • 1 tablespoon vanilla extract
  • 3 ⁄4 cup granulated sugar
  • 1 cup ground almond flour (made from about 3⁄4 cup almonds, see chef’s tip)
  • 3 ⁄4 cup cornmeal
  • 2 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 ⁄2 teaspoon baking soda
  • 1 ⁄4 teaspoon salt
  1. Preheat the oven to 350 degrees. Generously grease a 9 x 9 inch (23 x 23-cm) baking pan
  2. In a small saucepan over medium heat, melt the butter and the brown sugar until all the sugar has dissolved. Pour into the greased pan and then arrange the pineapple slices on top of that. Set aside.
  3. In a large mixing bowl, combine the oil, eggs, yogurt, vanilla, and reserved pineapple juice. Whisk until well combined.
  4. In a separate mixing bowl, combine the granulated sugar, almond flour, cornmeal, cornstarch, baking powder, baking soda, and salt. Whisk to combine. Stir the dry ingredients into the wet until well incorporated. Pour over the pineapple slices, and bake for 45 minutes, or until the middle is set.
  5. Let the cake cool in the pan on a cooling rack for 1 hour before inverting onto a platter.