Pineapple-Upside Down Yummy Goodness

So here it is: the bit of culinary yumminess that has my family smiling (See photo). I've made this twice so far: once for Christmas and once yesterday. It is a truly delicious treat, particularly for someone like me who absolutely adores tropical fruits. If a food has pineapple, coconut, or both in it, it's a pretty safe bet that I'm going to love it. And love it I do.

Please note that the recipe uses soy milk, but you can use either buttermilk(if you do dairy) or the nondairy milk of your choice (rice milk might be nice here).

Ingredients:

1/2 cup packed light brown sugar

1 can (14.5 oz) pineapple rings in juice, drained

7-8 maraschino cherries

1/4 cup canola oil

1 cup granulated sugar

2 large eggs

1 Tbs. grated lemon zest

1 1/2 cups GF Flour Blend

1 tsp. xantham gum

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. vinegar and enough soy milk to equal 3/4 cup

1 tsp. vanilla extract

Preheat oven to 350. Grease a 10-inch pie plate or skillet and sprinkle with brown sugar evenly over bottom of pan. Place pineapple slices and cherries in pan. With electric mixer on medium, combine oil and sugar. Set mixer to low, then add in eggs and lemon zest .

In medium bowl combine flour, xantham gum, baking powder, baking soda, and salt. In another bowl, combine milk and vanilla. Add flour mixture and milk mixture to the egg mixture, alternating wet and dry ingredients. Pour batter into skillet and bake for 40-45 minutes. Cool for 5-10 minutes, then invert onto serving plate.