upSideDown CakE

this recipe started out as pineapple upside down cake, but we have done it with peaches, apples, frozen berries and rhubarb. So far, so good!

fruity part:
1/3 cup butter
1/2 c Brown Sugar
1 28 oz can (or jar) peach halves or pineapple slices

Preheat oven to 375F. In 9 x 13 glass pan, melt butter & brown sugar. arrange fruit on top.

yellow cake part:
1 c gluten-free flour
1/4 c corn starch
3/4 tsp zanthum gum
1 tsp egg replacer
1 tsp unflavoured gelatin
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp salt
1/3 c butter
3/4 c sugar
2 eggs
2 Tbsp lemon juice
1 Tbsp lemon rind, zest
1 tsp vanilla
1/3 c fizzy juice or cider
mix dry ingredients. set aside. in mixing bowl, cream butter & sugar. beat in eggs one at a time, add lemon juice & zest & vanilla. reduce speed ... add dry ingredients alternating with juice.
beat for a minute.

after you have prepared the cake batter, spoon it on the fruit. The batter will be quite thick but it seems to melt into the fruit nicely as it bakes.
Bake in the middle of the oven for about 25 - 35 minutes. A toothpick inserted in the centre should come out with crumbs when the cake is done. Remove from oven and let cool a bit. Serve in squares, flipped fruit-side-up. top with whipped cream or coconut ice cream

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