Pineapple Upside-DownCake
A deliciously classic fruity cake… Surely you would love to make this cake againad again.
Ingredients
- Non-Stick Cooking Spray Strictly follow the ratio of ingredients.
- 5 tbsp raw honey divided
- 2(½-inch thick) fresh pineapple slices
- 15 fresh sweet cherries
- 1 cup almond flour
- ½ tsp baking powder
- 2 organic eggs
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 °F.
- In an 8-inch round cake pan, place about 1½tablespoons of honey evenly.
- Arrange the pineapple slices and 15 cherriesover honey in your desired pattern.
- Bake for about 15 minutes.
- Meanwhile, in a bowl, mix together almond flourand baking powder.
- In another bowl, add eggs and remaining honeyand beat until creamy.
- Add coconut oil and vanilla extract and beatuntil well combined.
- Add flour mixture into egg mixture and mix untilwell combined.
- Remove the cake pan from oven.
- Place the flour mixture over the pineapple andcherries evenly.
- Bake for about 35 minutes.
- Remove from oven and set aside to cool for about10 minutes.
- Carefully invert the cake onto a serving plateto cool completely before serving.
- Cut into desired-sized slices and serve.
Nutrition
Calories: 164kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 8mgFiber: 2gSugar: 11gVitamin C: 1mgCalcium: 45mgIron: 1mg
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