Pineapple Upside-Down Cake

Who doesn’t love pineapple upside-down cake?  Make it a bit healthier with almond meal, yogurt, and alternative sweeteners like maple syrup and monk fruit extract.  Almond meal make a fluffy cake while alternative sweeteners compliment and highlight pineapple’s natural sweetness.  This is the ideal cake for tea time, a coffee break, or after a simple dinner.  Recipe courtesy of Nora Schlesinger from A Clean Break.

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Servings 10 - 12 servings
Prep Time 20 minutes
Cook Time 35 - 40 minutes
Passive Time 10 - 15 minutes
Submitted By Nora Schlesinger from A Clean Break
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 10 - 12 servings
Prep Time 20 minutes
Cook Time 35 - 40 minutes
Passive Time 10 - 15 minutes
Submitted By Nora Schlesinger from A Clean Break
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°F. Liberally grease an 8.5" round cake pan.
  2. Stir together the melted butter and maple syrup and pour it into the base of the pan. Gently tilt the pan to spread the butter mixture into an even layer covering the entire bottom of the pan. Place one pineapple ring in the center of the pan and place the remaining 6 rings around it to cover the bottom of the pan. Distribute the dried cherries in the centers of the pineapple rings and in the crevices between the rings. Set the pan aside.
  3. In a large mixing bowl, beat together the eggs using a hand mixer or stand mixer fitted with the beater attachment(s).
  4. Mix in the yogurt, then add the oil and vanilla.
  5. Incorporate the salt, baking soda and tapioca flour, then the sweetener, and finally the almond flour. Mix until smooth.
  6. Pour the cake batter into the prepared baking pan, covering the pineapple slices and cherries.
  7. Bake for 35 - 40 minutes until the cake is golden brown on top and firm yet springy to the touch.
  8. Let cool for 10-15 minutes in the pan, then run a knife or toothpick around the edges, between the pan and the cake, to loosen the cake. Place a large dinner plate upside down on top of the cake pan (It should cover the entire opening of the pan) and quickly flip the pan over so that the cake slides out onto the plate with the pineapple facing up.
  9. If you'd like to glaze it, simply whisk together the glaze ingredients (if your glaze is too thick, add a bit more almond milk until it reaches a pourable consistency) and pour evenly over the cake. Allow the glaze to soak in slightly before slicing and serving.
Recipe Notes

Look for canned pineapple canned in 100% juice, not syrup (which means sugar).

If you prefer to use coconut oil, make sure it is melted, but cool enough
to touch for 2-3 seconds without hurting yourself. That way it will not be so hot that it will cook the eggs.

To make cupcakes: line a 12-cup muffin tin with cupcake paper and divide the butter/maple liquid between them, coating the bottom of each muffin paper. Cut 6 pineapple slices in half and gently roll them each into a ring. Place one pineapple ring at the bottom of the first compartment, add a few dried cherries in the middle of the ring, then top with batter. Repeat until all 12 compartments are filled. Bake for 25-30 minutes until golden and springy to the touch. Allow to cool before removing the papers and serving the cupcakes pineapple-side up.

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