Pineapple Hearts Upside-Down Cake
15 minutes preparation - 35 minutes cooking
Preheat oven to 180°C. Grease a 20cm round cake pan with coconut oil. Evenly coat the base of the pan with cinnamon.
Cut the pineapple into heart shapes, or use a small heart-shaped cookie cutter to cut out the pieces.
In a large pan, place the brown sugar, 2 Tblsp butter, vanilla pod, and 2 Tblsp water. Heat on medium heat until the sugar is dissolved (about 5 mins).
Place the pineapple hearts in the pan in one layer, and cover with rum. Cook for about 5 mins. Then flip them over and cook for a remaining 5mins, or until they start to caramelize. Place the pineapple hearts in the cake pan in one layer. Cover with remaining rum, sugar sauce.
In a bowl, whisk together the gluten free flour, almond flour, baking soda, baking powder, and salt. Melt the remaining 2 Tblsp of butter, and whisk together with the coconut yoghurt and olive oil.
In a stand-mixer, beat the eggs and sugar on medium-high speed for about 5mins, until they become light and creamy. Once they are beaten enough, add the flour mixture and coconut yoghurt mixture alternately to the egg mixture, until is nicely combined, beginning and ending with the flour mixture. Pour over the pineapple hearts and spread out evenly. Bake for about 30-35mins or until golden brown on top.
Cool cake in the pan completely before turning out onto a serving plate.
- 1 whole pineapple, peeled, cored, and sliced into 1/2″ pieces or Del Monte canned pineapple
- 15g cinnamon
- 110g packed brown sugar
- 60g unsalted butter, cubed
- 1 vanilla bean, split lengthwise
- 2 Tblsp water
- 30ml cup dark rum
- 130g gluten free flour
- 50g almond meal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 30g baking powder
- 130g coconut yoghurt
- 2 Tblsp olive oil
- 85g sugar
- 2 eggs