Eat Some Cake

I don't have time for a lot of song and dance today.  I'm far too busy and important to wow you with my literary stylings.  I know you're all heartbroken and such, but that's life in the not-so-big city. 

Here's your recipe, pals.  I haven't had real pineapple upside-down cake in a several hundred years so I can't compare.  I can tell you that this cake is super duper moist.  Also, this is a good way to make use of a pineapple that you've let hang around on the kitchen counter too long.

Pineapple Upside-Down Cake

2 C blanched almond flour
3 eggs
1/4 C butter, melted
1/2 C honey
1 t vanilla extract
1/4 t cinnamon
1/4 t salt
one fresh pineapple, sliced

Preheat the oven to 350.

In a food processor (for a smoother texture) mix the eggs, honey, cooled melted butter, and vanilla.  Stop the processor, and scrape down the edges.  Add the blanched almond flour, salt and cinnamon. Mix again, and scrape down the edges. Mix one final time.

Line the bottom of a 9 inch circular baking dish or spring form pan with parchment paper, and then grease the paper and pan with butter. Place the pineapple slices in the bottom of the dish.

Pour the batter over the pineapple slices. 

Bake for 40-45 minutes.  Remove from oven, and cool in the pan for 10-15 minutes.  Loosen the edges of the cake from the pan with a butter knife.  Then invert the pan, and remove the cake from the pan onto a cooling rack or serving plate.

Serve.

Recipe from The Almond Flower.