Pineapple Upside-Down Almond Cake

Ingredients

Ingredients

• 1 medium pineapple
• 150 g almond flour
• 113 g (for batter) butter
• 57 g (for topping) butter
• 50 g (for topping) maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tsp cinnamon
• 1/4 Tsp nutmeg
• 60 g all-purpose flour
• 110 g (for batter) maple syrup
• 40 g milk

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan and cover with parchment paper.
2. Melt 57 g of butter with 50 g maple syrup and a dash of salt in a small saucepan over medium heat, stirring until smooth and slightly thickened, then pour the mixture into the prepared pan and spread evenly.
3. Peel, core, and slice 1 medium pineapple into thin rings or wedges, arrange them cut-side down in a single layer over the maple mixture in the pan.
4. In a large bowl, beat 113 g softened butter with 110 g maple syrup until light and fluffy using an electric mixer.
5. Add 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
6. In a separate bowl, whisk together 150 g almond flour, 60 g all-purpose flour, 1 teaspoon baking powder, cinnamon, nutmeg, and 1/2 teaspoon salt.
7. Gradually fold the dry ingredients into the wet mixture, alternating with 40 g milk, until just combined and smooth.
8. Pour the batter evenly over the arranged pineapples in the pan, smoothing the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully invert it onto a serving plate.
11. Allow to cool completely before slicing and serving.