Ingredients:

  • 4 tbsp (57g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar, packed
  • 7 canned pineapple rings, drained and blotted dry
  • 7 maraschino cherries, stems removed
  • 1 1/2 cups (210g) gluten-free all-purpose flour with xanthan gum
  • 1/2 cup (50g) super-fine almond flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sour cream or full-fat Greek yogurt
  • 1/4 cup (60ml) reserved pineapple juice
  • 2 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan, swirling to coat the bottom and edges.
  2. Sprinkle the light brown sugar evenly over the melted butter to create the caramel base.
  3. Arrange the blotted pineapple rings in a single layer over the sugar. Place one maraschino cherry in the center of each pineapple ring.
  4. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, 2 tsp baking powder, and 1/2 tsp salt.
  5. In a separate bowl, whisk 3/4 cup (150g) granulated sugar with 2 large eggs until pale and thick.
  6. Stir in 1/2 cup (120g) sour cream, 1/4 cup (60ml) pineapple juice, and 2 tsp vanilla extract.
  7. Gently fold the dry ingredients into the wet until no streaks remain.
  8. Spread the batter over the pineapple rings using a spatula.
  9. Bake at 350°F for 40 minutes until a toothpick comes out clean and edges are bubbly.
  10. Let cool in the pan for exactly 10 minutes, then invert onto a plate. Listen for the slap of the fruit releasing.