20 oz can pineapple slices in juice (about 10 slices) or sliced, fresh pineapple
½ cup + 1 tbsp light brown sugar
1½ sticks butter (I used 12 tbsp Kerrygold)
½ cup granulated sugar
1¼ cup gluten-free flour blend (King Arthur's plus ¼ tsp xanthan gum or Cup4Cup recommended)
½ cup sour cream
2 large eggs
½ vanilla bean, split, seeds scraped
½ tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
⅛ tsp cinnamon
Instructions
Preheat the oven to 375 degrees fahrenheit
Butter bottom and sides of 8" round baking pan, line the bottom with parchment Butter the parchment and and sprinkle on 1 tbsp light brown sugar
Layer pineapple slices on the bottom of the pan
Heat 4 tbsp butter with ½ cup brown sugar over medium heat and stir together as butter melts. Bring to boil and allow to cook for about 3-4 minutes, until darkened at edges and slightly caramelized. Pour mixture over the pineapple slices in the baking pan evenly.
Whisk sour cream and eggs together in a small bowl until well blended, add in scraped vanilla seeds and set aside
Whisk flour, baking powder, baking soda, kosher salt and cinnamon together in a medium bowl and set aside
Mix remaining butter and granulated sugar together in a stand mixer over medium-high speed or in a large bowl with a hand mixer until light and fluffy (about 5-7 minutes)
Alternate adding wet and dry ingredients into butter and sugar mixture and mix together until batter is smooth
Batter will be thick. Use a spatula to gently spread it evenly over pineapple. Pick the pan up a few inches and let it fall straight to the counter to help even out the batter.
Place in oven and bake for about 30-35 minutes until top is golden-brown and toothpick entered into the center of the cake comes out clean
Allow to cool for about 10 minutes and then invert it onto a rack to cool completely before serving.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-pineapple-upside-down-cake/