When the first warm days come, the sun shines a little longer, the animals are a little louder and I start craving light, fresh and zesty things. These are the first signs of spring and I get really excited for change. Goodbye big sweaters, hello cute dresses!
This is a Gluten free pineapple upside down cake, inspired by one of the first spring days. With spring in mind I added fresh ginger, vanilla and frozen blueberries from the previous summer. It was soo tasty! The benefit of this is that in the early spring, it goes from warm to FREEZING over night. This cake fits the bill perfectly. Warm outside? Serve it room temperature with a mint sprig and whipped cream. Cold out there? Heat it up and serve it with vanilla ice cream. This cake is so easy to make and the base recipe can be changed for any season. Very versatile and enjoyable!
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